Chilled Cubanelle Soup

1. 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. 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. 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. 4

   Serve in small cups or glasses garnished with the tomatoes, olives and feta.

* Per serving · 4 servings · Values may vary.