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Cold Cucumber and Cubanelle Soup with Cashews and Chives

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This chilled cucumber and cubanelle soup is a sophisticated vegan starter that offers a refreshing alternative to traditional gazpacho. By blending cooling cucumbers with mild, sweet Italian frying peppers, you create a vibrant green base that is both light and revitalising. The addition of roasted cashews provides a surprising dairy-free creaminess, giving the soup a luxurious mouthfeel without the need for heavy cream or yogurt.

Perfect for warm summer afternoons or as an elegant dinner party appetiser, this dish is naturally healthy and incredibly simple to prepare. The subtle acidity from the red-wine vinegar balances the richness of the olive oil, while a topping of fresh chives and diced tomatoes adds a welcome textural contrast. Serve it thoroughly chilled in frosted bowls for the ultimate seasonal treat.

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Ingredients for Cold Cucumber and Cubanelle Soup with Cashews and Chives

  • 3 large cucumbers (1.1kg total), peeled, seeded, and cut into chunks

  • 1 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded

  • 600ml water

  • 80ml extra-virgin olive oil

  • 120ml unsalted roasted cashews

  • 2 tablespoons red-wine vinegar

  • 1 large garlic clove, chopped

  • Garnish: diced tomato

  • chopped chives

How to make Cold Cucumber and Cubanelle Soup with Cashews and Chives

Purée cucumbers and half of Cubanelle (finely chop remaining half for garnish) with water, oil, cashews, vinegar, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoons pepper in a blender (in batches if necessary) until smooth. Transfer to a bowl and chill until cold, about 2 hours. Whisk before serving and season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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