Chilled Tomatillo And Cucumber Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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CHILLED TOMATILLO AND CUCUMBER SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994. Ingredients:
2 poblano chilies |
1 tablespoon olive oil |
1 cup chopped white onion |
2 garlic cloves minced |
1/2 pound tomatillos husked rinsed and cut into 1/2 pieces |
1 english cucumber peeled and chopped |
4 cups chicken broth |
2 tablespoons minced seeded jalapeno chilies |
2 tablespoons fresh lime juice |
2 tablespoons chopped fresh cilantro |
1/2 cup whipping cream |
2 green onions chopped |
Directions:
1. Char poblano chilies over gas flame or under broiler until blackened on all sides.
2. Enclose in paper bag and cool 10 minutes then peel and seed chilies and cut into 1” pieces.
3. Heat oil in heavy saucepan over medium heat then add onion and garlic and sauté 5 minutes.
4. Add tomatillos and cucumber then sauté until onion begins to brown about 5 minutes.
5. Add broth and poblano chilies then bring to a boil.
6. Reduce heat to medium low and simmer until tomatillos are tender about 10 minutes.
7. Stir in jalapenos, lime juice and cilantro then cool completely.
8. Working in batches puree soup in blender then transfer to large bowl and stir in cream.
9. Season with salt and pepper then chill soup until cold and divide among 6 bowls.
10. Sprinkle with green onions and serve.
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