CHILLED TOMATILLO AND CUCUMBER SOUP

Chilled Tomatillo and Cucumber Soup image

Yield Makes 6 servings

Number Of Ingredients 12

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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

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.