Chilled Cubanelle Soup

August 7, 2014

Author Notes: Inspired by my 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
In This Recipe


  1. 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.
  2. 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.
  3. 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)
  4. Serve in small cups or glasses garnished with the tomatoes, olives and feta.

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