Cold Cucumber and Cubanelle Soup with Cashews and Chives

Name: Cold Cucumber and Cubanelle Soup with Cashews and Chives
Yield: 4 servings
Ingredients: 1 3 large cucumbers (2 1/2 pounds total), peeled, seeded, and cut into chunks; 1 1 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded; 1 2 1/2 cups water; 1 1/3 cup extra-virgin olive oil; 1 1/2 cup unsalted roasted cashews; 1 2 tablespoon red-wine vinegar; 1 1 large garlic clove, chopped; 1 Garnish: diced tomato; chopped chives

From the kitchen of Carly

Silky cucumber soup that's surprisingly rich from roasted cashews and olive oil, balanced with bright vinegar and the subtle heat of Cubanelle pepper. Chill it, then finish with tomato and chives. Perfect for hot days when you want something substantial but light.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 large cucumbers (2 1/2 pounds total), peeled, seeded, and cut into chunks
11 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded
12 1/2 cups water
11/3 cup extra-virgin olive oil
11/2 cup unsalted roasted cashews
12 tablespoon red-wine vinegar
11 large garlic clove, chopped
1Garnish: diced tomato; chopped chives

Instructions

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.