Photo of Smoky red pepper shooters by WW

Smoky red pepper shooters

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Great as passed hors d'oeuvres, these vibrant soup shots can also add interest and height to a vegetable platter. Smoked paprika gives this appetizer its compelling flavor in addition to cumin, coriander, fennel, and cinnamon. Fresh mint adds a refreshing finish.


Cooking spray

2 spray(s)

Uncooked onion(s)

½ cup(s), chopped, diced

Kosher salt

1 tsp

Minced ginger

1 tsp

Minced garlic

1 tsp


¾ tsp, smoked variety

Ground cumin

¾ tsp

Ground coriander

¾ tsp

Fennel seeds

¾ tsp, ground

Ground cinnamon

1 pinch(es)

Fat free chicken broth

1 cup(s)

Roasted red peppers (packed in water)

4 cup(s), rinsed and drained

Sherry vinegar

1 tsp

Fresh mint leaves

1 Tbsp, and/or cilantro, chopped


1 Tbsp, for garnish


  1. Coat a medium saucepan with cooking spray; set over medium-low heat. Add onion and sprinkle with salt; saute onion until soft, about 5 minutes. Stir in ginger, garlic, paprika, cumin, coriander, fennel and cinnamon; cook, stirring a few times, 1 minute.
  2. Add broth, roasted peppers and vinegar; stir and bring to a simmer. Puree soup in pot using an immersion blender (or puree in a regular blender); serve garnished with mint and/or cilantro and capers.
  3. Serving size: 1/2 cup