Ingredients

How to make it

  • Char poblano chilies over gas flame or under broiler until blackened on all sides.
  • Enclose in paper bag and cool 10 minutes then peel and seed chilies and cut into 1” pieces.
  • Heat oil in heavy saucepan over medium heat then add onion and garlic and sauté 5 minutes.
  • Add tomatillos and cucumber then sauté until onion begins to brown about 5 minutes.
  • Add broth and poblano chilies then 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 then cool completely.
  • Working in batches puree soup in blender then transfer to large bowl and stir in cream.
  • Season with salt and pepper then chill soup until cold and divide among 6 bowls.
  • Sprinkle with green onions and serve.

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