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Epicurious

Cold Cucumber and Cubanelle Soup with Cashews and Chives

4.2

(15)

Image may contain Food Dish Meal Bowl Platter Soup Bowl and Pottery
Photo by John Kernick

Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild sweetness and juicy crunch clinched the decision.

Cooks' Note

Soup is best the day it is made.

Recipe information

  • Total Time

    2 1/4 hr (includes chilling)

  • Yield

    6 servings

Ingredients

3 large cucumbers (2 1/2 pounds total), peeled, seeded, and cut into chunks
1 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded
2 1/2 cups water
1/3 cup extra-virgin olive oil
1/2 cup unsalted roasted cashews
2 tablespoon red-wine vinegar
1 large garlic clove, chopped
Garnish: diced tomato; chopped chives

Preparation

  1. Purée cucumbers and half of Cubanelle (finely chop remaining half for garnish) with water, oil, cashews, vinegar, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a blender (in batches if necessary) until smooth. Transfer to a bowl and chill until cold, about 2 hours. Whisk before serving and season with salt and pepper.

TagsCold SoupSoupSoup/StewCucumberVegetableCashewNutStarterDinnerDairy FreeGluten FreeVeganVegetarianEasyWeeknight MealsNo-CookBlenderSummerGourmet

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