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
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