COLD CUCUMBER AND CUBANELLE SOUP WITH CASHEWS AND CHIVES

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Cold Cucumber and Cubanelle Soup with Cashews and Chives image

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.

Provided by Paul Grimes

Categories     Soup/Stew     Blender     Pepper     Appetizer     Quick & Easy     Dinner     Lunch     Cashew     Cucumber     Summer     Healthy     Chive     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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