You will love this sweet and spicy mango shishito pepper chilled soup. It is thick and creamy, and perfect for a hot summer day! For more soup inspiration, check out these amazing 8 Cold Soup recipes!
When it is hot outside, it is a great time to try out chilled soups! You can make them with fruits, vegetables, or a combination of the two like this recipe! My personal favorites are fruit soups, but adding the shishito peppers gives this cold fruit soup a nice little kick!
(I loved giving this cold soup a name…sometimes that can be challenging.)
Shishito Peppers in Soup
Mangoes are in season and they are so sweet and juicy. I couldn’t resist pairing the flavor with one of my favorite peppers, shishito peppers. Only one in ten shishito peppers are spicy, but when you find that one…it is HOT!
I have several delicious recipes with shishito peppers that you can check out :-). You can find these peppers at your farmer’s market or grocery store. Trader Joe’s even carries them year round.
(I had fun photographing this chilled soup in these shot glasses, but feel free to enjoy a large bowl of this cold soup!)
This cold soup recipe was really easy to make in my Vitamix. If you don’t have a Vitamix, a blender will work just as well.
This mango shishito pepper soup is gluten free, dairy-free, vegan, paleo, and Whole30 compliant. It is full of healthy stuff, but tastes delicious!!
Add the mango, roasted shishito pepper, and jalapeño to the Vitamix.
Add in the coconut milk and lime, then blend on high until the ingredients liquify. Chill in the refrigerator for 30-45 minutes so the soup flavors can all blend together.
More Delicious Shishito Pepper Recipes to Try:
- 8 Ways to Fall in Love With Shishito Peppers
- Easy Alaska Cod Sheet Pan Dinner with Shishito Peppers
- Delicious Shishito Sweet Red Pepper Soup
- Sautéd Chicken over Cheesy Polenta with Shishito Pepper Sauce
Things You Need To Make This Recipe:
- 1 cup roasted shishito peppers
- 1 cup fresh mango
- 14 ounces coconut milk, 1 can full fat coconut milk
- 1 tablespoon jalapeño
- 1 tablespoon lime juice
- 2 teaspoons honey
- salt and pepper to taste
- Heat a cast iron skillet and avocado oil. Cook shishito peppers until soft. Remove stems and put into a Vitamix.
- Add mango and the rest of the ingredients.
- Puree until liquid.
- Put in a container and refrigerate for 30-45 minutes so flavors blend in.
- Serve cold.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 217 Total Fat: 21g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 50mg Carbohydrates: 9g Fiber: 1g Sugar: 5g Protein: 2g