Roasted Peppadew & Red Pepper Shooters
A friend of mine gave me some of her veggies in trade for some of my tomatoes. I have to be honest though I think I won out! Her Japanese eggplants were not short of fabulous or flavor. I wanted to do them justice, and this is what I came up with.
Ingredients
Instructions
- Puree the first six ingredients in a large blender, adding about 1/4 C each of the reserved liquids. Taste to see if your personal preference is more for the tangy or the sweet. Slowly add whichever liquids you prefer until you have a smooth and easily pourable consistency. Add the heavy cream, and continue to puree until desired consistency.** Add orange juice and zest, if using.
- Pour into a heavy saucepan and heat gently. Do not boil.In the meantime, cut the avocado, and scoop the flesh into a small bowl. Squeeze liberally with lemon juice, season with a pinch of salt, and mix together.
- Stuff the peppadews with some of the avocado mixture, and skewer on a toothpick. Squeeze with another drop of lemon juice.
- Pour soup into shooter*** glasses, and top with stuffed peppadews. Season with a pinch of salt, and garnish as desired.
Additional Notes
Makes 6 to 7 cups of soup By now you probably know how much I love peppadews. These beauties adorn my table often because I love that sweet heat! I put them in whatever I can, like this Chickpea, Peppadew Parsley Salad or my Peppadew Fruit Salsa. I first found peppadews a few years back when I was shopping in a World Market admiring all of their gourmet items looking for something unique something different that not many people would know about. When I saw them, I knew right away that they’d raise the bar at my next party and would be a great conversation starter. They were a hit, and I’ve been a fan ever since.This recipe is simple, but the flavors are powerful! I hope you seek out peppadews and get creative by using them in your own recipes, too. * If you have the time, roast your own red peppers and peppadews or briefly re-roast the peppers from the jar. Drizzle with olive oil and season with salt then broil about 7 to 8 minutes. It freshens and deepens the flavor.** Use more or less liquid to get your preferred consistency. More cream will mellow the acidity and tang.*** You can also serve as a bowl of soup, either at room temperature or heated.
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