Cold Cucumber and Cubanelle Soup with Cashews and Chives
['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', '2 1/2 cups water', '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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