Inspired by my Simply Summer Roasted Pepper Salad https://food52.com/recipes..., 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...
about 1 1/2 quarts
medium cubanelle peppers (try to find nice straight ones for ease in roasting)
small jalapeño pepper
diced sweet onion
large clove garlic
salt (plus more for re seasoning)
red wine vinegar (plus more for re seasoning)
chopped parsley (flat leaf)
1 1/2 to 2 cups water
Diced tomato, kalamata olives and crumbled feta cheese for garnish
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!