Skip to main content
Recipes

Chilled Tomatillo and Cucumber Soup

By Barbara Pool Fenzl

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Add tomatillos and cucumber; sauté 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 jalapeños, 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.

Explore Bon AppétitSoupSoups and StewsCold SoupCucumberVegetableTomatilloPoblano ChileChileJalapeñoSummerEasyStarterNut-FreeGluten-FreeSimmerLunchDinner