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Receta Chilled Tomatillo And Cucumber Soup

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Raciónes: 6

Ingredientes

Cost per serving $0.97 view details

Direcciones

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 245g
Recipe makes 6 servings
Calories 106  
Calories from Fat 65 61%
Total Fat 7.34g 9%
Saturated Fat 2.97g 12%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 54mg 2%
Potassium 306mg 9%
Total Carbs 7.72g 2%
Dietary Fiber 1.3g 4%
Sugars 2.93g 2%
Protein 4.2g 7%
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