COLD CUCUMBER AND CUBANELLE SOUP WITH CASHEWS AND CHIVES
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
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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Will Way
[email protected]This soup is so easy to make and it's perfect for a hot summer day.
Saga Awad
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavor and the creamy texture.
Mian Sajjad
[email protected]This soup was very different from anything I've ever had before, but it was so delicious! The cucumber and Cubanelle pepper gave it a unique flavor that I really enjoyed.
Ai Rasel
[email protected]This was the second time I made this soup and it was even better than the first time! I used fresh cucumbers from my garden and they really made a difference. The soup was so creamy and flavorful. I will definitely be making this again and again.
AbuSaeed Nayan
[email protected]This soup was so refreshing and flavorful! I loved the combination of cucumber, Cubanelle pepper, and cashews. It was the perfect summer soup.