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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,
Mark Your Calendar! Holiday Market on November 25!

It won't be long until our 4th Annual Small Business Saturday Holiday Market!  Mark your calendar for Saturday, November 25 from 10-3.  This event, now in its 4th year, has become the destination for many visitors to kick off the Holiday Season.  We'll be teaming up again with our friends from Buffalo Creek Farm and Creamery in Germanton.  There will be lots of vendors at both locations who will offer locally grown and produced items for the perfect gift for Holiday giving.  Feel good about supporting your local small business owners!


 

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