This recipe is from Gourmet magazine's September 2009 issue. This issue featured recipes from A to Z. Though my photo below might not be the best (Gourmet's photo is much prettier), it is still a delicious recipe that you should definitely try! I hope you enjoy this soup as much as my husband and I did!
Cold Cucumber and Cubanelle Soup with Cashews and Chives
Serves 4 as a main dish, 6 as a starter dish
Cucumbers, 3 large (2 1/2 lb total), peeled, seeded, and cut into chunks
Cubanelle pepper, 1 (Italian green frying pepper), halved lengthwise and seeded
Water, 2 1/2 cups
Extra-virgin olive oil, 1/3 cup
Unsalted roasted cashews, 1/2 cup
Red-wine vinegar, 2 Tbsp
Garlic clove, 1 large, chopped
Garnish: diced tomato, chopped chives
Puree cucumbers and half of Cubanelle (finely chop remaining half for garnish) with water, oil, cashews, vinegar, garlic, 1 1/2 tsp salt, and 1/2 tsp 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.
Note: Soup is best the day it is made.
(If you can't find Cubanelle peppers, you can substitute with another mild pepper. I had to substitute Anaheim peppers. And please, always use a spoon to take the seeds out of peppers.)