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
205
10% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

24% 16

Saturated

13% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

5% 16

Carbs (net)

- 13

Fiber

10% 2

Sugars

- 6

Protein

6% 3

Cholesterol

1% 3

Sodium

21% 496

Calcium

7% 69

Magnesium

9% 36

Potassium

14% 507

Iron

6% 1

Zinc

4% 1

Phosphorus

12% 87

Vitamin A

4% 34

Vitamin C

359% 215

Thiamin (B1)

6% 0

Riboflavin (B2)

7% 0

Niacin (B3)

6% 1

Vitamin B6

17% 0

Folate (Equivalent)

11% 43

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

43% 34
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