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Рецепт Chilled Tomatillo And Cucumber Soup
by Global Cookbook

Chilled Tomatillo And Cucumber Soup
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  Порций: 6

Ингредиенты

  • 2 x poblano chilies*
  • 1 Tbsp. extra virgin olive oil
  • 1 c. minced onion
  • 2 x garlic cloves, chopped
  • 1/2 lb tomatillos, husked, rinsed, cut into 1/2 inch pcs
  • 1 x English hothouse cucumber, peeled, minced (about 2 c.)
  • 4 c. canned low-salt chicken broth
  • 2 Tbsp. chopped seeded jalapeno chilies WEAR GLOVES
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. minced fresh cilantro
  • 1/2 c. whipping cream
  • 2 x green onions, minced

Инструкции

  1. Char poblano chilies over gas flame or possibly under broiler till blackened on all sides. Enclose in paper bag; cold 10 min. Peel and seed chilies, then cut into 1 inch pcs.
  2. Heat oil in heavy medium saucepan over medium heat. Add in onion and garlic; saute/fry 5 min. Add in tomatillos and cucumber; saute/fry till onion begins to brown, about 5 min. Add in broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer till tomatillos are tender, about 10 min.
  3. Stir in jalapenos, lime juice and cilantro. Cold completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Refrigeratesoup till cool, at least 3 hrs or possibly overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
  4. Serves 6
  5. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.