Roasted pepper soup -- Soupe Catalane aux poivrons

Sitting in the dentist's office--the dentists who inspired Jane Smiley's novella Age of Grief, about a husband-wife dentist practice--I found a recipe that I dictated into my phone while sitting in the waiting room. And it is really 1 minute.

Roasted pepper soup shots
one 16 ounce jar fire roasted red peppers with your juices.
1 tablespoon sherry vinegar.
1 fourth cup olive oil.
Salt and pepper.
Blend and serve in shot glasses.
Bon Appetite October 2012 page 104

I wondered if there is anything like this in Julia or de Pomaine. Turned out
there is: MAFC II p. 21, Soup Catalane aux poivrons, which I adapted and served last week to Rich and Julie.

Serves four as a first course

1 large garlic clove
one16 ounce jar fire roasted red peppers with their juices
1/4 cup cocktail onions
2 tablespoons sherry
1/2 cup chicken stock
1/4 cup olive oil
1/2 cup cooked rice, preferably brown basmati
Salt and pepper

1. Peel the garlic and chop it in a food processor. 
2. Add everything but the rice and blend until smooth.
3. Pour into a small sauce pan, add the rice, and heat.