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Author Notes: Inspired by my Simply Summer Roasted Pepper Salad https://food52.com/recipes/13553-simply-summer-roasted-pepper-salad, I thought I'd try turning a variation into a "drinkable" salad by blending the ingredients and chilling them until ice cold. A little goes a long way...
Makes about 1 1/2 quarts
- 8 medium cubanelle peppers (try to find nice straight ones for ease in roasting)
- 1 small jalapeño pepper
- 1 cup diced sweet onion
- 1 medium cucumber
- 1 large clove garlic
- 2 teaspoons salt (plus more for re seasoning)
- 1/4 cup red wine vinegar (plus more for re seasoning)
- 1/2 cup chopped parsley (flat leaf)
- 1 1/2 to 2 cups water
- Diced tomato, kalamata olives and crumbled feta cheese for garnish
- Roast the two types of peppers on a grill or under the broiler of your oven until nicely charred. Place them in a bowl and cover them until cool. Once cooled, peel them, remove the stems and seeds and chop coarsely. Place in a blender along with the diced onion.
- Peel and seed the cucumber. Chop coarsely and add to the blender along with the garlic, salt, vinegar, parsley and 1 1/2 cups water. Puree until smooth. If you feel the soup is too thick, add more water. Transfer to a covered container and chill for a few hours until ice cold.
- When ready to serve, taste for seasoning. You may feel you need a little more salt and vinegar depending on your taste. (you even might want a little more water if the soup is too thick)
- Serve in small cups or glasses garnished with the tomatoes, olives and feta.
- This recipe was entered in the contest for Your Best Warm Weather Soup
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