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Red Shishito Pepper Soup


  • 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


  • 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!