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