Cucumber Soup with Cubanelles

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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INGREDIENTS

3 large cucumbers, peeled and seeded
1/2 cubanelle pepper, seeded and diced
2 Cups water (The original called for 2 1/2 Cups but mine was looking pretty watery so I cut it down a bit)
1/3 Cup olive oil
1/2 Cup cashews, roughly chopped
2 Tablespoons red wine vinegar
1-2 garlic cloves
Salt and Pepper
Garnish:
Diced tomatoes
Diced cubanelle pepper (the other half you have left over will work great)

HELPFUL EQUIPMENT

Blender

Prepping the Veggies:

Everything is really easy to prep considering we are going to blend it all together.

For the cucumbers, peel off the skin, slice them in half horizontally and scoop out the seeds, and then roughly chop into 1/2 inch sections.

For the cubanelles, I diced them a bit finer just to make sure they get blended really well. You can leave the skin on for them. I also very roughly chopped the garlic and cashews.

Blend in two batches.

Cool it down
There is nothing like a lukewarm bowl of cucumber broth to really refresh the senses. (Sarcasm.) You’ll want to stick this soup in the fridge for probably three hours to make sure it’s chilled really well.

In fact, overnight would be even better.

I garnished the soup with some diced tomato, more diced cubanelle pepper, and a few drizzles of olive oil.

From macheesmo.com