Poblano Pepper Cucumber Soup

45 Min.
30 Min.
4-6
Ingredients
1
poblano pepper, seeded, *roasted, peeled and chopped
1 poblano pepper, seeded, *roasted, peeled and chopped
3
cups water (divided)
3 cups water (divided)
2
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1
tablespoons canola oil (for sauté pan)
1 tablespoons canola oil (for sauté pan)
½
cup chopped yellow onion
½ cup chopped yellow onion
1
teaspoon seeded and finely chopped jalapeño pepper
1 teaspoon seeded and finely chopped jalapeño pepper
2
large cloves garlic, peeled and chopped
2 large cloves garlic, peeled and chopped
2
tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh cilantro leaves
1
cucumber, peeled, seeded and chopped
1 cucumber, peeled, seeded and chopped
1
avocado, seeded, peeled and chopped
1 avocado, seeded, peeled and chopped
1
tablespoon fresh lime juice
1 tablespoon fresh lime juice
¼
teaspoon kosher salt
¼ teaspoon kosher salt
¼
teaspoon ground white pepper
¼ teaspoon ground white pepper
Directions
  1. Prepare poblano pepper as directed, set aside.
  2. 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.
  3. Place onion mixture, roasted poblano, cilantro, cucumber, avocado, lime juice, salt and pepper in an electric blender, cover and blend until smooth.
  4. Pour blended cucumber mixture into soup pot, stir to combine. Bring soup to a boil, stirring occasionally.
  5. Reduce heat to medium-low, simmer uncovered over medium-low heat, until done, about 10-12 minutes, stirring occasionally.
  6. Garnish with thinly sliced fresh cucumber.
*To roast poblano pepper: remove stem and cut pepper in half lengthwise; remove seeds and membranes. Place pepper, skin side up, on foil-lined baking sheet; gently flatten with hand. Place under broiler until skin blisters and chars (about 4-5 minutes). Remove from broiler and place in a small bowl; cover with plastic wrap and set aside for about 10-15 minutes, until skin loosens. Peel pepper under running water to remove skin and dice. Serve with a fresh fruit salad and sesame bread sticks.

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