Chilled Tomatillo and Cucumber Soup Recipe

Name: Chilled Tomatillo and Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 poblano chilies*, 1 tablespoon olive oil, 1 cup chopped onion, 2 garlic cloves, and more.

Yes, Chilled Tomatillo and Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Tomatillo and Cucumber Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions