Chilled Shishito pepper soup

posted in: Recipes | 0
  • 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

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.

from Fearless Dining

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