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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,
Pick Your Own Update!

 

We are waiting for our blackberries to recuperate from a couple of pretty heavy pickings.  Stay tuned for more information about the next Pick-Your-Own event. 

A few details:  the berries are Certified Organic and additionally they are no-spray.  Cost=$5.50 per pound.  We provide picking containers and a container to carry then home.  We strongly recommend bringing a cooler.  

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