COLD CUCUMBER & CUBANELLE SOUP w/CASHEWS

By BobD

Ingredients

• 6 SERVINGS
• 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Puree 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.

Cooks' note:
Soup is best the day it is made.