Cold Cucumber And Cubanelle Soup With Cashews And Chives

• 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

1. Puree 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.

cucumbers, pepper, water, extravirgin olive oil, cashews, redwine vinegar, garlic, tomato

Taken from www.epicurious.com/recipes/food/views/cold-cucumber-and-cubanelle-soup-with-cashews-and-chives-354994 (may not work)