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Cold Cucumber and Cubanelle Soup with Cashews and Chives

Name: Cold Cucumber and Cubanelle Soup with Cashews and Chives
Cuisine: spanish
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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