Chilled Tomatillo and Cucumber Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 poblano chilies |
1 tablespoon olive oil |
1 cup chopped onion |
2 garlic cloves |
1/2 pound tomatillos, husked, rinsed, cut into 1/2-inch pieces |
1 english hothouse cucumber, peeled, chopped (about 2 cups) |
4 cups canned low-salt chicken broth |
2 tablespoons minced seeded jalapeño chilies |
2 tablespoons fresh lime juice |
2 tablespoons chopped fresh cilantro |
1/2 cup whipping cream |
2 green onions, chopped |
Directions:
1. Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
2. Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saut
5 minutes. Add tomatillos and cucumber; saut
until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalape‱os, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
3. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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