• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

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 clinched the decision.

• 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

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