Roasted Red Pepper Soup Shots
['16-ounce jar fire-roasted red peppers with their juices', '1 tablespoon Sherry vinegar', '1/2 teaspoon kosher salt', '1/4 teaspoon black pepper', '1/4 cup extra-virgin olive oil', 'parsley', 'olive oil', 'minced bell peppers', 'toasted coriander seeds', 'caper berries', 'feta', 'or minced hard-boiled egg']
Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.
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