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!
If you love soup as much as we do, you will want to try all of my delicious gluten free soup recipes!
What are 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.
More Shishito Pepper Recipes to Try:
- 8 Ways to Fall In Love With Shishito Peppers
- Shishito Pepper Heirloom Tomato Gazpacho
- Sautéd Chicken with Shishito Sauce over Cheesy Polenta
Chilled Shishito Pepper Soup
Easy chilled shishito pepper soup.
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
- 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 3-4 hours.
- Serve chilled.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 606mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Erin
I'm from Texas but have never really cooked with anything other than bell peppers. Whoops. 😀 This looks amazing! Never had anything like it.
Sandi Gaertner
LOL, you will find these pretty mild if you are used to hot Texas peppers 🙂