Shishito peppers are everywhere as the new darlings of the pepper world. If you haven't tried them yet, give them a try in this easy chilled shishito pepper soup. One bite of this tangy (but not spicy) shishito pepper soup and you will be hooked!
I have cooked with many peppers since living in Austin, but never shishito peppers. It is really easy to cook shishito peppers and they are easy to use in so many recipes!
Why This Soup Is Great:
- Shishito peppers are becoming more popular because of their mild peppery flavor. Only 1 in 10 shishito peppers are spicy, but I think that is a bit off. I have rarely bitten into a super spicy shishito pepper.
- Roasted shishito peppers almost caramelize when blistered. It makes this chilled soup absolutely delicious.
- This chilled pepper soup is perfect for hot summer days!
- You can make this soup ahead!
If you love soup as much as we do, you will want to try all of my delicious gluten free soup recipes!
- Shishito Peppers - You can find these little peppers at many grocery stores and farmer's markets. Trader Joe's carries them all year round now!
- Cucumber - I used Persian cucumber because it doesn't have big seeds.
- Onion - You can use sweet yellow onion or red onion in this recipe.
- Garlic - Fresh garlic cloves really taste best.
- Apple Cider Vinegar - This gives the soup a nice tanginess.
- Vegetable Stock - You can use low salt vegetable stock or water.
- Salt - I used sea salt, but kosher salt also works well.
Recipe Step By Step Directions:
Step 1: Heat a cast iron skillet on medium high heat and add the oil, garlic, and shishito peppers. Char the peppers in the pan until the skin is blistered wtih black spots and the peppers are softened.
Shishito peppers fire-roasted with garlic make a delicious appetizer!
Step 2: Add all of the ingredients to a Vitamix or high powered blender. Be sure to remove the stems from the peppers before adding them.
Many people only use their Vitamix for smoothies, but you can make amazing soups, with a Vitamix.
Step 3: Blend the ingredients for 30 seconds until the soup is smooth. Place the soup into an airtight container. Refrigerate the soup for 2 hours until chilled.
Tips and Recipe FAQ:
If you can't find shishito peppers, padron peppers or poblano peppers make a great substitute for shishito peppers.
Shishito peppers and their seeds are mild so there is no need to remove the seeds.
Store chilled soup in the refrigerator in an airtight container.
This post was updated from an older May 2017 post with new photos and more information.
More Shishito Pepper Recipes to Try:
- 8 Ways to Fall In Love With Shishito Peppers
- Red Shishito Pepper Soup
- Sautéd Chicken with Shishito Sauce over Cheesy Polenta
Chilled Shishito Pepper Soup
- 1 pint shishito peppers washed, stems removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic clove smashed
- 1 cucumber I used Persian cucumber
- ¼ cup yellow onion
- 2 cups vegetable stock or water (note I used water and added one small carrot)
- 2 tablespoons apple cider vinegar
- ½ teaspoon cracked black pepper
- ½ teaspoon sea salt
- In a frying pan, heat oil and garlic.
- Add peppers.
- Char Shishito peppers until blisters appear on the skin.
- Place peppers and all ingredients into a blender or Vitamix. (Note, if you do not use a Vitamix, make sure you roughly chop up your vegetables first.)
- Puree on medium speed for 30 seconds.
- Make sure peppers are pureed.
- Place in an airtight container.
- Chill in the refrigerator 2 hours.
- Serve chilled.
- Shishito peppers are very mild.
- If you can't find shishito peppers, you can use poblano pepper or padron peppers as a substitute for shishito peppers.
- Store the soup in an airtight container in the fridge.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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