Chilled Shishito Pepper Soup

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.

Two bowls of Chilled Shishito Pepper Soup on a table.

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.

A box of organic shishito peppers.

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.

Charring shishito peppers in a frying pan.

Peppers charring in the pan. Shishito peppers fire roasted with garlic make a delicious appetizer!

Soup ingredients in a blender.

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.

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Chilled Shishito Pepper Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy chilled shishito pepper soup.

Course: Soup
Cuisine: American
Servings: 6 people
Calories: 65 kcal
Author: Sandi Gaertner
Ingredients
  • 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
Instructions
  1. In a frying pan, heat oil and garlic.
  2. Add peppers.
  3. Char Shishito peppers until blisters appear on the skin.
  4. 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.)
  5. Puree on medium speed for 30 seconds.
  6. Make sure peppers are pureed.
  7. Place in an airtight container.
  8. Chill in the refrigerator 3-4 hours.
  9. Serve chilled.

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Comments

  1. Jillian Babbel Mendioro says:

    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!

  2. 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.

  3. Oh, how I miss Capay produce! It’s the best, isn’t it?

  4. This soup looks fabulous. I don’t think I’ve seen shishito peppers here in Georgia. I’ll keep an eye out for them.

  5. I love the pictures of this soup, it looks really good. Great way to use fresh ingredients

  6. This soup seriously looks so darn good. I love the colors. Your photos are amazing

  7. I have never heard of this soup but I need to try it!

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

  9. This soup looks to die for. I wish I could have a bowl for lunch today!

  10. This soup looks and sounds terrific!! YUM!!

  11. That sounds so good, I have to try this!

  12. LOVE Shishito Peppers! I bet this soup is incredible!

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