Cucumber Soup with Cubanelles

Serves 4-6
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Adapted from Gourmet Sept. 2009.


3 large cucumbers, peeled and seeded
1/2 cubanelle pepper, seeded and diced
2 Cups water (The original called for 2 1/2 Cups but mine was looking pretty watery so I cut it down a bit)
1/3 Cup olive oil
1/2 Cup cashews, roughly chopped
2 Tablespoons red wine vinegar
1-2 garlic cloves
Salt and Pepper


Diced tomatoes
Diced cubanelle pepper (the other half you have left over will work great)


1) Peel off the cucumbers’ skin, slice them in half horizontally and scoop out the seeds, and then roughly chop into 1/2 inch sections.

2) Dice the cubanelle a bit finer just to make sure they get blended really well. You can leave the skin on for them.

3) Very roughly chopped the garlic and cashews.

4) Put all the ingredients in a blender or food processor and blend it up! This may require two batches.

5) After the soup is blended, be sure to taste for salt and pepper.

6) Stick the soup in the fridge for probably three hours (or overnight) to make sure it’s chilled really well.

7) Garnish the soup with some diced tomato, more diced cubanelle pepper, and a few drizzles of olive oil.