CHILLED TOMATILLO AND CUCUMBER SOUP
Categories Soup/Stew Milk/Cream Sauté Cucumber Summer Chill Tomatillo Jalapeño Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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Kishor Kunwar
[email protected]This soup is delicious! I love the bright and fresh flavors.
James Malone
[email protected]I made this soup for my family and they loved it! It's a great way to use up fresh summer produce.
Abdullah Tahirzai
[email protected]This soup is so refreshing and flavorful! I love the combination of tomatillo, cucumber, and lime. It's the perfect soup for a light summer meal.
EMMANY TETTEH
[email protected]I've made this soup several times now and it's always a favorite. It's so easy to make and the flavors are amazing. I love the combination of tomatillo, cucumber, and cilantro. It's the perfect soup for a hot summer day.
Elizabeth Dehart
[email protected]This soup was absolutely delicious! I made it for a summer party and it was a huge hit. The flavors are so fresh and bright, and the soup is nice and light and refreshing. I will definitely be making this again and again.