Cold Cucumber and Cubanelle Soup with Cashews and Chives |
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Prep Time: 20 Minutes Cook Time: 115 Minutes |
Ready In: 135 Minutes Servings: 6 |
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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. 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 |
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 |
Directions:
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.
2. Cooks' note: Soup is best the day it is made.
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