Lunch: Cold Cucumber and Cubanelle Soup with Cashews and Chives

Recipe by Paul Grimes 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

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

Instructions

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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