Chilled Shishito Pepper Soup
This week’s Market Fresh Cooking recipe is a creative way to use Shishito Peppers. Pan frying Shishitos will always and forever be a favorite, but today we thought we’d try something a little different. Good news, turns out this soup is super easy and boy-howdy does it deliver on taste. It’s refreshing and amazingly delicious!
- 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.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!