Farm Report

Chilled Tomatillo and Cucumber Soup

Makes 6 servings


  • 1 T olive oil
  • 1 C coarsely chopped white onion
  • 2 cloves garlic, finely chopped
  • 1/2 lb tomatillos (about 10), husked and diced
  • 1 hothouse cucumber, peeled and coarsely chopped
  • 2 poblano chiles, roasted, peeled, seeded and diced
  • 4 C chicken stock
  • 1 jalapeno pepper, finely chopped
  • 2 T fresh lime juice
  • 2 T finely chopped cilantro
  • Salt and freshly ground pepper to taste
  • 1/2 C heavy cream
  • 1/4 C diced green onions, for garnish


  1. In a large saucepan, heat olive oil over medium heat; add onion, then garlic, and saut/(c) until softened, about 4 to 5 minutes. Add tomatillos and cucumber and cook 5 minutes. Add poblano chiles and chicken stock. Bring to a boil, lower heat and simmer until tomatillos and cucumbers are tender, about 10 minutes. Add jalape/+/-o, lime juice, cilantro, salt and pepper; let cool. Pur/(c)e the soup in batches in a blender or food processor. Transfer to a bowl and stir in the cream. Refrigerate and serve cold or at room temperature. Divide among 6 bowls and sprinkle green onions over each serving.

Approximate values per serving: 159 calories, 11 g fat, 27 mg cholesterol, 6 g protein, 11 g carbohydrates, 2 g fiber, 628 mg sodium, 60 percent calories from fat.


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