You will love this sweet and spicy mango shishito pepper chilled soup. It is thick and creamy, and perfect for a hot summer day!
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
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!) For more soup inspiration, check out these amazing 8 Cold Soup recipes!
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 the 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.
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Things You Need To Make This Recipe:
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- Cast iron skillet to roast the shishito peppers.
- Vitamix or a blender to puree the mango and peppers.
Easy cold soup with fresh mango and shishito pepper. Gluten free and dairy free.
- 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
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Heat a cast iron skillet and avocado oil. Cook shishito peppers until soft. Remove stems and put into a Vitamix.
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Add mango and the rest of the ingredients.
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Puree until liquid.
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Put in a container and refrigerate for 30-45 minutes so flavors blend in.
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Serve cold.
More Yummy Soup Recipes To Try!
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- Chilled Shishito Pepper Soup
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- Easy Pea and Dill Soup
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- Ground Pork Chili Mac Soup
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- Lentil Bacon Soup
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- Tomato and Shishito Pepper Gazpacho
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- Smokey Lentil Vegetable Soup
I’ve never had shishito peppers before and I love a bit of heat so I feel like I’ve been missing out!! Looks like I need to head to TJs to get some.
I love heat. Only one in ten shishito peppers are hot, but when you find that one…wow it is hot!
I cannot get over how creative these are! Loving the little chilled soup shots and want to try them soon!
Awww, thank you so much Jenn. I hope you like it as much as we did.
What a gorgeous looking soup, and I love that flavor combo!
Thank you Dee 🙂
Love how smooth and flavorful this soup looks!
Thank you Amanda 🙂
Oh! What a great idea! I love shishitos (and mangoes), so I’m really looking forward to trying this soup! Love it!
I hope you like it Patricia :-).
You’re blowing my mind here on multiple levels. 😉 The peppers and mango together sound SO interesting, and so does the chilled aspect of this soup. I have a feeling we’re going to be trying this soon!
I am a shishito pepper fanatic. Give me any reason to use them LOL and I will use it.
This looks amazing, I love shishito peppers!
Thank you so much Meghan 🙂