Best 4 Cold Cucumber And Cubanelle Soup With Cashews And Chives Recipes
Indulge in the refreshing flavors of summer with our vibrant Cold Cucumber and Cubanelle Soup, a delectable chilled soup that bursts with garden-fresh flavors. This soup is an exquisite blend of crisp cucumbers, sweet Cubanelle peppers, creamy cashews, and aromatic chives, creating a symphony of textures and flavors that will tantalize your taste buds. With three additional variations included - Avocado and Mint, Spicy Jalapeño, and Roasted Red Pepper - this recipe offers a delightful culinary journey that caters to diverse palates. Each variation adds a unique twist to the classic soup, whether it's the creamy richness of avocado and mint, the fiery kick of jalapeño, or the smoky sweetness of roasted red peppers. So, grab your favorite soup bowls and embark on a refreshing culinary adventure with our Cold Cucumber and Cubanelle Soup, along with its exciting variations.
Let's cook with our recipes!
CHILLED CUCUMBER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
- Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
- Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.
COLD CUCUMBER AND CUBANELLE SOUP WITH CASHEWS AND CHIVES
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.
Provided by Paul Grimes
Categories Soup/Stew Blender Pepper Appetizer Quick & Easy Dinner Lunch Cashew Cucumber Summer Healthy Chive Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
EASY COLD CUCUMBER SOUP
Easy cold soup for a hot day!
Provided by lreddy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g
CHILLED CUCUMBER SOUP WITH AVOCADO TOAST
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.
Provided by Melissa Clark
Categories easy, quick, soups and stews
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
- Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
- Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- For a creamy soup, blend until smooth. For a chunky soup, pulse until desired consistency is reached.
- Feel free to add other vegetables to the soup, such as diced carrots or celery.
- If you don't have cashews on hand, you can substitute another type of nut, such as almonds or walnuts.
- Garnish the soup with fresh herbs, such as chives or dill, before serving.
- Serve the soup chilled or at room temperature.
Conclusion:
This cold cucumber and cubanelle soup is a refreshing and flavorful soup that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup creamy or chunky, with or without nuts, this recipe is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
