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+ servings

Chilled Shishito Pepper Soup

Sandi Gaertner
Easy chilled shishito pepper soup.
4.92 from 12 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Gluten Free Soup Recipes
Cuisine American
Servings 4
Calories 75 kcal


  • 1 pint shishito peppers washed, stems removed
  • 1 tablespoon olive oil
  • 1 teaspoon sized garlic clove smashed
  • 1 medium cucumber
  • ¼ cup onion
  • 2 cups vegetable stock or water (note I used water and added one small carrot)
  • 1 tablespoons +1 teaspoon apple cider vinegar
  • ½ teaspoon cracked black pepper
  • ½ teaspoon 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 3-4 hours.
  • Serve chilled.


Serving: 1gCalories: 75kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 606mgFiber: 1gSugar: 5g
Keyword chilled shishito pepper soup, easy shishito pepper soup
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