Chilled Shishito Pepper Soup
 

Chilled Shishito Pepper Soup

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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)

2 tablespoons apple cider vinegar (next time I will probably use just a tiny bit less)

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. Reprinted with permission from www.fearlessdining.com

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vegetable plate

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