Chilled Shishito Pepper Soup

July 28, 2021

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Chilled Shishito Pepper Soup

Recipe and image courtesy of Sandi Gaertner

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!

The Recipe


  • 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


  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.

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!