Roasted poblano peppers make this soup unforgettable.
Poblano Pepper Cucumber Soup
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Prep:
45 min. -
Cook:
30 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, easy difficulty, main, stew
Ingredients
| 1 | poblano pepper, seeded, roasted, peeled and chopped |
| 3 cups | water (divided) |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1 Tbsp | canola oil (for sauté pan) |
| ½ cup | chopped yellow onion |
| 1 tsp | seeded and finely chopped jalapeño pepper |
| 2 large cloves | garlic, peeled and chopped |
| 2 Tbsp | chopped fresh cilantro leaves |
| 1 | cucumber, peeled, seeded and chopped |
| 1 | avocado, seeded, peeled and chopped |
| 1 Tbsp | fresh lime juice |
| ¼ tsp | kosher salt |
| ¼ tsp | ground white pepper |
Directions
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1
Remove stem and cut poblano pepper in half lengthwise; remove seeds and membrane.
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2
Place pepper, skin side up, on foil-lined baking sheet; gently flatten with hand.
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3
Place under broiler until skin blisters and chars (about 4-5 minutes).
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4
Remove from broiler and place in a small bowl; cover with plastic wrap and set aside for about 10-15 minutes, until skin loosens.
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5
Peel pepper under running water to remove skin and dice.
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6
In a medium sauté pan, heat oil over medium heat. Add onion, jalapeño and garlic, cook and stir until onion is tender, about 3-5 minutes.
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7
Place onion mixture, roasted poblano, cilantro, cucumber, avocado, lime juice, salt and pepper in an electric blender, cover and blend until smooth.
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8
Pour blended cucumber mixture into soup pot, stir to combine. Bring soup to a boil, stirring occasionally.
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9
Reduce heat to medium-low, simmer uncovered over medium-low heat, until done, about 10-12 minutes, stirring occasionally.
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10
Garnish with thinly sliced fresh cucumber.