Cold Cucumber and Cubanelle Soup with Cashews and Chives

Ingredients for Cold Cucumber and Cubanelle Soup with Cashews and Chives

• 3 large cucumbers (1.1kg total), peeled, seeded, and cut into chunks

• 1 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded

• 600ml water

• 80ml extra-virgin olive oil

• 120ml unsalted roasted cashews

• 2 tablespoons red-wine vinegar

• 1 large garlic clove, chopped

• Garnish: diced tomato

• chopped chives

How to make Cold Cucumber and Cubanelle Soup with Cashews and Chives

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 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.