Chilled Cubanelle Soup – a delicious recipe with cubanelle peppers, pepper, sweet onion, cucumber, clove garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
132
kcal
Calories
27
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 medium cubanelle peppers (try to find nice straight ones for ease in roasting), 1 small jalapeno pepper, 1 cup diced sweet onion, 1 medium cucumber, and more.
Yes, Chilled Cubanelle Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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