Active Time

　　20 min

　　Total Time

　　2 1/4 hr (includes chilling)

　　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.

Ingredients

　　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

　　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.

　　Cooks' Note

　　Soup is best the day it is made.