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Shishito Pepper Soup

I received my box from Misfits today. I ordered Shishito peppers because my daughter had told me about them. I tried to grow these peppers last summer but did not get them in the ground soon enough for a very big harvest. Tasty!

Shishito peppers are a source of Vitamins A, C and E. They are rich in antioxidants. Its range is 100-1,000 Scoville heat units. Hotter than Bell peppers but less than Jalapeno peppers, which range 2,500 to 8,000 Scoville heat units. These tasty gems can be dried, frozen, eaten raw or blistered in oil. Charred in oil with Furikake topping is yummy on rice.

This soup is served chilled, so for some, more appropriate in Summer.

1-pint Shishito peppers washed, and stems removed. No need to remove seeds.

1 T. extra virgin olive oil

1 t. garlic cloves smashed and peeled

1 medium cucumber peeled and chopped

1/4 c. onion

2 c. water or vegetable broth

1 carrot in small dice

1 T + 1 t. apple cider vinegar with the mother like Braggs brand

1/2 t. fresh ground black pepper

1/2 t. sea salt.

In fry pan heat oil and garlic briefly on medium. Add peppers. Char peppers until blisters appear in spots.

Place all ingredients in blender. Puree until smooth.

Adjust seasonings. May add shake of red pepper if not spicy enough for you.

Chill 3-4 hours.

Serve with crusty bread or croutons. I used my homemade sourdough bread and made croutons in the oven.

Whenever I make a chilled soup, I think of my friend Sue. I was at her house for lunch, and she asked if I wanted a salad. I told her sure. Next thing she hands me a glass full of green liquid. She had taken the salad and put it into a blender, dressing and all. It was really good.

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