Chilled cucumber and yellow pepper soup with goat milk yogurt and pan-roasted shishito peppers

August 17, 2011

By mid-summer cucumber recipes are a hot commodity: a day doesn’t go by without my receiving a comment or an email about cukes. Everyone, it seems, is trying to find some new recipes for the bumper crop growing in their backyard.

So it stands to reason that by August, one of the most popular recipes on this blog is my chilled cucumber soup with yogurt and fresh mint. I thought it was time to publish another version, one that takes advantage of yet another mid-summer bumper crop: peppers!

Today’s chilled soup is made with snappy seedless cucumbers and firm, zesty, locally grown yellow peppers. The goat milk yogurt adds a lovely tang to the soup. And for a bit of fun, I like to serve the soup with seared shishito peppers – tiny heirloom Japanese peppers – on the side.

Shishito peppers are mildly spicy and altogether succulent. Sautéed whole until they blister, sprinkled with salt and served warm, they literally melt in your mouth!

If you’re fortunate enough to live near a farmers’ market, there’s a good chance you’ll find these exotic peppers. But if you can’t, scroll down for a different version of the soup, where diced jalapeño peppers are sautéed and served on top. (Incidentally, when jalapeños are sautéed, they lose a good amount of their heat.)

It’ll be cucumber and pepper season until first frost, so there’s still plenty of time for you to enjoy cooking and eating with these lovely veggies!

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

serves 4
active time: 30 min

For the soup

  1. 1 lb (454gr) seedless cucumbers (or 1 1/4 lbs (567gr) regular cucumber seeded) – peeled and cut in 2” pieces
  2. 2 medium yellow bell peppers – halved, seeded and cut in 2” pieces
  3. 1/4 medium red onion – peeled and cut in 2” pieces
  4. 1 jalapeño pepper – halved and seeded
  5. 1 garlic clove – skinned
  6. 2 tablespoons extra virgin olive oil
  7. 1 tablespoon fresh lemon juice
  8. 1 teaspoon maple syrup, honey or organic sugar
  9. 1 teaspoon sea salt
  10. 1 – 6 oz (170gr) goat milk yogurt (or regular plain yogurt)
  11. 1/2 cup spring water

For the shishito peppers

  1. 2 tablespoons olive oil
  2. 6 oz (170gr) shishito peppers – left whole
  3. sea salt to taste
  1. 2 tablespoons finely chopped fresh chives
  2. extra virgin olive oil

  1. Step 1: To make the soup, place all ingredients in the bowl of a food processor. Pulse a few times until the ingredients are coarsely chopped. Scrape the sides of the bowl, then process until very smooth, about 2 to 3 minutes.
  2. Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
  3. Step 3: Before cooking the peppers, make a small slit in each pepper with a paring knife. This will prevent them from bursting when they cook. Heat a large heavy-bottomed skillet over medium-high heat. When the pan is hot, add the oil and peppers and toss well. Sauté for 4 to 5 minutes until peppers are golden-brown and blistered, tossing only occasionally. Transfer to a tray lined with paper towels and sprinkle with the salt. Set aside.
  4. Step 4: Spoon the chilled soups into bowls, sprinkle with chives and drizzle with a little extra virgin olive oil. Serve with the warm pan-roasted shishito peppers on the side.
  5. Cook’s note: The soup can be refrigerated up to 2 days.

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soup, chilled, cucumber

Can’t find shishito peppers at your local farmers’ market? Try serving the soup with pan-roasted jalapeños peppers. It adds a lovely bite to this cooling soup!

How to dice and pan-roast the jalapeño peppers

Stem, seed and cut four jalapeño peppers in 1/8″ slices.

Cut the slices crosswise in 1/8″ dices.

Heat a small frying pan over medium-high heat. Add 2 tablespoons of olive oil and the jalapeños.

Stir well, until the peppers are well coated with the oil. Sauté for 3 to 4 minutes until golden-brown, stirring only occasionally.

Transfer to a bowl, and while the peppers are still hot, add 1/8 teaspoon sea salt and 2 tablespoons extra virgin olive oil. The olive oil will become infused with the flavors of the pan-roasted peppers.

Stir and let stand at room temperature until ready to serve. If making ahead of time, refrigerate for up to 3 days. Bring to room temperature before serving. Spoon a heaping teaspoon of the sautéed peppers in the center of each soup. Drizzle with the infused olive oil and serve!

Scanpan 8″ frypan
This is the pan I used to sauté the jalapeños – a little frying pan that’s a workhorse in my kitchen! The heavy bottom and titanium surface go a long way to prevent burning.

Looking for more recipes with cucumbers? You might want to try:
- A green gazpacho – Chilled cucumber soup with yogurt and fresh mint.

- Cucumber linguini with fresh mint and fried capers
- Cucumber martini with Hendrick’s gin and tarragon (This one is particularly sinful!)
- Cucumber and avocado ceviche
- Tomato, cucumber and cured olive chopped salad with petit épeautre

© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 19 comments… read them below or add one }

Kelly August 17, 2011 at 1:27 pm

Such a perfect summer soup, this looks absolutely delicious! :)

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janet@fromcupcakestocaviar August 17, 2011 at 2:38 pm

Beautiful photos as usual Viviane and as always, a delicious sounding recipe :-)

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Trix August 17, 2011 at 3:31 pm

This soup is absolutely gorgeous. I love the vibrant color, and I am totally keeping my eyes peeled for shishito peppers at the market this weekend!!

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Viviane August 19, 2011 at 12:25 pm

Trix, I hope you find Shishitos – they’re superb little peppers! Thank you so much for your kind words.

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Sandi G August 17, 2011 at 5:35 pm

Love the colors, so pretty!

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Tiffany August 17, 2011 at 6:46 pm

That soup is like a work of art :D

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Liz Marr, MS, RD August 17, 2011 at 6:47 pm

Looks mahhvalous! Nice twist with the goat’s milk yogurt – I’m sure that’s delicious!

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Prerna@IndianSimmer August 18, 2011 at 2:01 am

Wow, never saw this before but this recipe looks and sounds so good! and anything with peppers in any shape and form is right up my alley :-)
Bookmarked!

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Lolly August 18, 2011 at 9:30 am

I’ve never tried shishito peppers, but they look great. I’m always looking for ways to use up my surplus of produce and this soup looks like a wonderful summer meal.

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torviewtoronto August 18, 2011 at 9:58 pm

delicious looking soup and peppers

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Viviane August 19, 2011 at 12:25 pm

A huge thank you to all of you for your wonderful comments!

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Donna Ford August 19, 2011 at 1:12 pm

Beautiful photo’s viviane and it really looks delicious!

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Angie@Angiesrecipes August 20, 2011 at 12:21 am

A great recipes with beautiful photos..as always. Love the spicy touch on this refreshing chilled summer soup.
Have a relaxing and delicious weekend!
Angie

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Meghan August 24, 2011 at 6:11 pm

What a beautiful summer dish! I love the goat milk yogurt, it must balance the soup perfectly!

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El August 25, 2011 at 10:27 am

I don’t know how you do it. You consistently make the most elegant recipes I’ve ever seen. Simply gorgeous.

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Reem | Simply Reem August 26, 2011 at 10:48 pm

This is such beautiful recipe!!!! Full of flavors and such wonderful texture.
And those peppers they look divine…
I love the way you play with food, so inspiring.

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Parsley Sage August 28, 2011 at 11:31 am

Fabulous! I love cucumber soup and I bet the heat from the jalapenos give if an incredibly complex flavor :) Well done!

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Lori Lynn August 30, 2011 at 10:15 am

Yellow pepper is a brilliant pairing with cucumber.
We’re fans of shishitos too.
LL

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mjskit July 15, 2013 at 11:47 pm

I love cold soups! Thanks for bringing this one to my attention. I missed it and I want to make it!

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