Chilled Tomatillo and Cucumber Soup

Name: Chilled Tomatillo and Cucumber Soup
Yield: 6 Servings
Ingredients: 2 poblano chiles*; 1 tablespoon olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 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 chiles; 2 tablespoons fresh lime juice; 2 tablespoons chopped fresh cilantro; 1/2 cup whipping cream; 2 green onions, chopped

By Barbara Pool Fenzl

June 30, 2001

Recipe notes