Gourmet's version:
my version:
Check out the bird! (Thanks, Evin and Keeley!)I've gone a bit Gourmet crazy, haven't I? There is an explanation. When I first started this blog, I was such a novice that I didn't subscribe to any food magazines. I soon began subscribing to Gourmet and then, my mom, excited by my new interest in cooking, told me she would get me a subscription to Bon Appétit as a gift. But that was three months ago. I've almost given up and bought B.A. on a few occasions, but then I'm like: what if today is the day it finally arrives? And so I don't. And since my mom's not a computer person, she doesn't read my blog (which I've started to take personally) and thus, she doesn't realize what a Gourmet binge I've been on.
That being said, I still think Mom's going to pull through, and honestly, Gourmet has not left me wanting.
My one mess-up in this recipe was not more thoroughly researching what a cubanelle pepper looks like (even though it's pictured and explained in the back of the magazine--oops) because when I got to the store, there were no cubanelles. So, after asking a few nearby shoppers what they thought my best bet was, I decided on a yellow chili pepper, though there's not much yellow to it. Here it is below, trying to fit in with the peeled and seeded cucumbers.
Next, you just throw all those vegan ingredients (cucumber, pepper, garlic, unsalted roasted cashews, olive oil, red wine vinegar, salt and pepper) into the blender.
This picture makes the mixture look like pancake batter, but it really was much more beautiful. It was this super pale green color with flecks of black pepper throughout.
And I know that complaining about the heat is boring, but can I just say that the past two days have been insane? They have been, but this soup made for the perfect dinner, accompanied by brie and a baguette and Teddy: In His Own Words, which made me cry.
All in all, a great night? Oh, and being alone reminded me of all my Wilmington friends. That sounds weird, but you know what I mean--living without Matt. Anyway, hi, guys! I miss you.
RECIPE (via Gourmet/epicurious):
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
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 teaspoon 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.
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