Chilled Cucumber and Yellow Pepper Soup with Goat Milk Yogurt and Pan-Roasted Shishito Peppers

Chilled Cucumber and Yellow Pepper Soup with Goat Milk Yogurt and Pan-Roasted Shishito Peppers
16 Ingredients
  • 1 lb (454gr) seedless cucumbers (or 1 1/4 lbs (567gr) regular cucumber seeded) – peeled and cut in 2” pieces
  • 2 medium yellow bell peppers – halved, seeded and cut in 2” pieces
  • 1/4 medium red onion – peeled and cut in 2” pieces
  • 1 jalapeño pepper – halved and seeded
  • 1 garlic clove – skinned
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup, honey or organic sugar
  • 1 teaspoon sea salt
  • 1 – 6 oz (170gr) goat milk yogurt (or regular plain yogurt)
  • 1/2 cup spring water
  • 1 tablespoon olive oil
  • 6 oz (170gr) shishito peppers – left whole
  • Sea salt to taste
  • 2 tablespoons finely chopped fresh chives
  • Extra virgin olive oil
Nutrition
249
12% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

28% 18

Saturated

15% 3

Trans

- 0

Carbs

7% 21

Fiber

13% 3

Sugars

- 7

Protein

8% 4

Cholesterol

1% 3

Sodium

33% 791

Calcium

8% 83

Magnesium

11% 44

Potassium

19% 648

Iron

7% 1

Zinc

5% 1

Vitamin A

13% 648

Vitamin C

498% 299

Thiamin (B1)

6% 0

Riboflavin (B2)

8% 0

Niacin (B3)

8% 2

Vitamin B6

21% 0

Folic Acid (B9)

15% 60

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

44% 35
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