Photo: Cala
Cold Cucumber and Cubanelle Soup with Cashews and Chives
7 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
341
Calories
8g
Protein
27g
Fat
23g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Cubanelle Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes