Shishito peppers are everywhere, just like the new darlings of the pepper world. If you haven’t tried them yet, try them in this easy chilled shishito pepper soup. One taste of this homemade tangy (but not spicy) shishito pepper soup, and you will be hooked!

Since living in Austin, I have cooked with many peppers, but never shishito peppers. They are really easy to cook and can be used in so many recipes!

Why we love this chilled shishito pepper soup recipe:

  1. 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.
  2. Roasted shishito peppers almost caramelize when blistered. It makes this chilled soup absolutely delicious.
  3. This chilled pepper soup is perfect for hot summer days!
  4. 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!

I made this exactly as the recipe called (using the option for vegetable broth and a blender) and it was so good and so easy!!! We have so many shishito peppers in our garden – this was a perfect recipe for a hot day and to use up a bunch of the peppers.”

Ashley, blog comment

Allergen Information:

This homemade chilled shishito pepper soup is gluten-free, dairy-free, egg-free, nut-free, oat-free, and soy-free.

A box of organic shishito peppers.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Shishito Peppers – These little peppers are 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.

Step-By-Step Photos and Directions:

Charring shishito peppers in a frying pan.

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 with black spots and the peppers are softened.

Shishito peppers fire-roasted with garlic make a delicious appetizer!

Soup ingredients in a blender.

Step 2: Add all 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 smooth. Pour the soup into an airtight container and refrigerate for 2 hours until chilled.

The top view of two bowls of chilled shishito peppers soup.

Frequently Asked Questions:

What peppers are a good substitute for shishito peppers?

If you can’t find shishito peppers, Padron peppers or poblano peppers make a great substitute for shishito peppers.

Do you remove the seeds?

Shishito peppers and their seeds are mild, so there is no need to remove the seeds.

How do you store chilled soup?

Store chilled soup in an airtight container in the refrigerator.

Two bowls of chilled shishito peppers soup.
This is an old photo of the soup

More Shishito Pepper Recipes to Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

A close up of a white bowl filled with chilled shishito pepper soup.

Chilled Shishito Pepper Soup

Sandi Gaertner
A savory chilled shishito pepper soup.
4.93 from 14 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
A vegan icon.
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 4
Calories 69 kcal


  • 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.


  1. Shishito peppers are very mild.
  2. If you can’t find shishito peppers, you can use poblano pepper or padron peppers as a substitute for shishito peppers.
  3. Store the soup in an airtight container in the fridge.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 69kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 765mgPotassium: 251mgFiber: 2gSugar: 5gVitamin A: 704IUVitamin C: 96mgCalcium: 19mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

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.

This post was updated from an older May 2017 post with new photos and more information.


4.93 from 14 votes (13 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I made this exactly as the recipe called (using the option for vegetable broth and a blender) and it was so good and so easy!!! We have so many shishito peppers in our garden – this was a perfect recipe for a hot day and to use up a bunch of the peppers.

  2. I’m from Texas but have never really cooked with anything other than bell peppers. Whoops. 😀 This looks amazing! Never had anything like it.

  3. 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!

  4. I have never tried a shishito pepper. I will need to fix that! I love a chilled soup in the summer!