Chilled Red Bell Pepper Shooters Recipe

Name: Chilled Red Bell Pepper Shooters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large red bell peppers (1 pound), thinly sliced; 1 large garlic clove, minced; 1 small onion, thinly sliced; Salt; 1 teaspoon tomato paste; 1 cup water; 1/2 cup low-sodium chicken broth; Freshly ground black pepper; Vegetable oil, for frying; Two 6-inch corn tortillas, cut into 1-inch-wide strips; Freshly grated Parmigiano-Reggiano cheese, for dusting

Servings: persons

2 tablespoons extra-virgin olive oil
2 large red bell peppers (1 pound), thinly sliced
1 large garlic clove, minced
1 small onion, thinly sliced
Salt
1 teaspoon tomato paste
1 cup water
1/2 cup low-sodium chicken broth
Freshly ground black pepper
Vegetable oil, for frying
Two 6-inch corn tortillas, cut into 1-inch-wide strips
Freshly grated Parmigiano-Reggiano cheese, for dusting

1
In a saucepan, heat the olive oil.
2
Add the peppers, garlic, onion and a pinch of salt.
3
Cover and cook over moderately low heat until the peppers are softened, 8 minutes.
4
Stir in the tomato paste, water and broth and bring to a boil.
5
Cover and simmer over low heat until the peppers are very tender, about 10 minutes.
6
Transfer the soup to a blender and puree.
7
Season with salt and pepper and refrigerate for about 1 hour, until lightly chilled.
8
Meanwhile, in a large skillet, heat inch of vegetable oil until shimmering.
9
Add the tortilla strips and fry over moderately high heat until crisp.
10
Drain and dust with the cheese.
11
Serve with the chilled soup in shot glasses.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 large red bell peppers (1 pound), thinly sliced, 1 large garlic clove, minced, 1 small onion, thinly sliced, and more.

Yes, Chilled Red Bell Pepper Shooters falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Red Bell Pepper Shooters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions