CHILLED TOMATILLO AND CUCUMBER SOUP (six first course servings)

2 poblano chiles

1 tablespoon olive oil

1 cup chopped onion

2 garlic cloves, minced

½ pound tomatillos, husked, rinsed, cut into ½ inch pieces

1 English hothouse cucumber, peeled, chopped (about 2 cups)

4 cups low salt chicken broth

2 tablespoons minced seeded jalapeno chiles

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

½ cup whipping cream

2 green onions, chopped

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1.Char the poblano chiles over a gas flame or in a broiler until blackened on all sides.  Enclose in a paper bag 10 minutes.  Peel and seed chiles, then cut into 1 inch pieces.

2. Heat oil in a large saucepan over medium heat. Add 1 cup chopped onion and garlic; saute 5 minutes.  Add tomatillos and cucumber; saute 5 minutes.  Add broth and poblano chiles; bring to a boil.  Reduce heat to medium low and simmer until tomatillos are tender, about 10 minutes.  Stir in jalapenos, lime juice and cilantro.  Cool completely.

3. Working in batches, puree soup in a blender.  Transfer to a large bowl and stir in the cream.  Season to taste with salt and pepper.  Cover and refrigerate soup until cold, at least 3 hours or overnight.

4. Divide soup among 6 bowls. Sprinkle with green onions and serve.

 

from Barbara Fairchild, The Bon Appetit Cookbook