Red Shishito Pepper Soup
Ingredients
- 1 basket Red Shishito Peppers
- 2 Italian Red Torpedo Onions, diced
- 1 bulb Garlic cloves, minced
- 1/2 cup organic greek yogurt
- 2 cups organic Vegetable broth
- 1/2 cup Extra Virgin Olive Oil
- 1/2 tbsp Sea Salt
- 1 tsp Smoked Paprika
Instructions
- Take out stems from peppers and coat generously with olive oil.
- On a very hot pan (just before it smokes), toss the peppers and blister nicely.
- Once the peppers are soft and black spots appear, add the garlic and onions. Lower heat slightly.
- Sauté together for 3-5 minutes until the garlic and onions start to caramelize.
- Add smoked paprika and sauté for another minute.
- Remove from heat and put in a blender.
- Add vegetable broth, olive oil and greek yogurt. Blend until soup texture is smooth and creamy.
- Serve hot or chilled.
- Drizzle with olive oil, a dollop of yogurt or diced avocado
- Enjoy!