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Creamy Chilled Shishito Pepper Soup

Prep Time:  10 mins; Cook Time:  15 mins; Total Time=25 mins

Ingredients

  • 1 pint shishito peppers washed, trim off stem ends and stems
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 medium cucumber
  • 1/4 cup onion, chopped
  • 1 medium tomato or 10 cherry tomatoes, chopped
  • 2 cups vegetable stock or water (I used water and added veggie boullion)
  • 1 tablespoons +1 teaspoon apple cider vinegar
  • ¾ cup nonfat plain Greek yogurt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon salt or more to taste
  • ½ teaspoon cumin  

Instructions

In a frying pan, heat oil and garlic on high heat. Add peppers. Cook Shishito peppers until blisters appear on the skin (~5-7 minutes). 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 entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Cucumber, Cumin, Stock, Shishito Peppers,
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