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.
Shishito Peppers
This week’s surprise is shishito peppers.
I have cooked with many peppers since living in Austin, but never shishito peppers. It is really easy to cook shishito peppers. This almost caramelizes their flavor, making this soup absolutely delicious.
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.
When I read on the enclosed recipe in my Farm Fresh to You farm box, a recipe card inside said to just take the stems off and leave the pepper intact. I have to admit that I was suspicious. I have had peppers burn my tongue when the seeds were left in. (This was a hazard when you lived in Texas!)
Luckily, I decided to have faith and left the seeds in. In this case, it did not make the soup too spicy. I would be tempted to add heat the next time I make this soup. Thank you to Farm Fresh to You for including their delicious recipe for me to post about.
Peppers charring in the pan. Shishito peppers fire roasted with garlic make a delicious appetizer!
All ingredients are then dumped into my Vitamix. Many people only use their Vitamix for smoothies, but you can make amazing soups, with a Vitamix. There are so many Vitamix recipes out there, including this easy No-Churn Caramel Chip Ice Cream recipe.
Easy chilled shishito pepper soup.
- 1 pint shishito peppers washed, stems removed
- 1 tablespoon olive oil
- 1 teaspoon sized garlic clove smashed
- 1 medium cucumber
- 1/4 cup onion
- 2 cups vegetable stock or water (note I used water and added one small carrot)
- 1 tablespoons +1 teaspoon apple cider vinegar
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt
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In a frying pan, heat oil and garlic.
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Add peppers.
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Char Shishito peppers until blisters appear on the skin.
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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.)
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Puree on medium speed for 30 seconds.
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Make sure peppers are pureed.
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Place in an airtight container.
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Chill in the refrigerator 3-4 hours.
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Serve chilled.
More Fun Soups To Try!
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- Cucumber Gazpacho with Mango Habanero Salsa
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- Butternut Squash Chili
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- Quick and Easy Pumpkin Soup
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- Turmeric Chicken Soup
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- Tomato and Shishito Pepper Gazpacho
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- Hamburger Vegetable Soup
I ordered an amazon local deal to try them but have been waiting to schedule my first box. It’s great to hear how much you love the produce and this recipe looks yumo!
You will really enjoy this box. Now you can even customize what you get in the box each week as well.
I have never even heard of a shishito pepper. Guess that’s what I get for moving out of California. This looks and sounds utterly delicious. I’ll track down this pepper.
Let me know if you find it Michelle. You are so creative with vegetables, it would be fun to see what you come up with 🙂
Oh, how I miss Capay produce! It’s the best, isn’t it?
I really love what we get from this farm. Do you have a CSA you like in your area?
This soup looks fabulous. I don’t think I’ve seen shishito peppers here in Georgia. I’ll keep an eye out for them.
Thank you Christie. I hope you can find them. They have quite the unique flavor.
They have them at trader joe’s.
My Trader Joe’s has them too, I am super excited! Thank you for your note Lisa :-).
I love the pictures of this soup, it looks really good. Great way to use fresh ingredients
This soup seriously looks so darn good. I love the colors. Your photos are amazing
Thank you Janelle 🙂
I have never heard of this soup but I need to try it!
I hope you like it Delaney 🙂
I have never tried a shishito pepper. I will need to fix that! I love a chilled soup in the summer!
I hope you can find some to experiment with 🙂
This soup looks to die for. I wish I could have a bowl for lunch today!
Thank you so much Miryam 🙂
This soup looks and sounds terrific!! YUM!!
Thank you Katerina 🙂
That sounds so good, I have to try this!
I hope you like it Kimberly.
LOVE Shishito Peppers! I bet this soup is incredible!
About how many peppers are in a pint? Or maybe what is the approximate weight? I have a shishito plant and some peppers but don’t know if I have enough. I have roughly 5 ounces. Thanks – would love to try this with veggies out of my own garden!
Hi Jen, I would say about 1 1/2 to 2 cups of peppers would be right.