Chilled Tomatillo and Cucumber Soup

• 2 poblano chilies*
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves
• 1/2 pound tomatillos, husked, rinsed, cut into 1/2-inch pieces
• 1 English hothouse cucumber, peeled, chopped (about 2 cups)
• 4 cups canned low-salt 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

1. Char poblano chilies over gas flame or under broiler until blackened on all sides.
2. Enclose in paper bag; cool 10 minutes.
3. Peel and seed chilies, then cut into 1-inch pieces.
4. Heat oil in heavy medium saucepan over medium heat.
5. Add onion and garlic; saut 5 minutes.
6. Add tomatillos and cucumber; saut until onion begins to brown, about 5 minutes.
7. Add broth and poblano chilies; bring to boil.
8. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes.
9. Stir in jalapeos, lime juice and cilantro.
10. Cool completely.
11. Working in batches, puree soup in blender.
12. Transfer to large bowl; stir in cream.
13. Season to taste with salt and pepper.
14. Chill soup until cold, at least 3 hours or overnight.
15. Divide soup among 6 bowls.
16. Sprinkle with green onions and serve.
17. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

poblano chilies, olive oil, onion, garlic, hothouse cucumber, chicken broth, jalapeno chilies, lime juice, fresh cilantro, whipping cream, green onions

Taken from www.epicurious.com/recipes/food/views/chilled-tomatillo-and-cucumber-soup-105272 (may not work)