Summer is the perfect time for chilled soup recipes, and this one, which we recreated from our favorite soup at a San Antonio landmark restaurant, fits the bill perfectly. Rich and creamy with a hint of spice, we challenge you to eat just one bowl!
Chilled poblano soup recipe
Serves 4 to 6
- 5-6 poblano peppers, roughly chopped
- 1 tablespoon canola oil
- 1 small onion, roughly chopped
- 4-5 garlic cloves, pressed or roughly chopped
- 4 cups vegetable bouillon
- 1/2 teaspoon sea salt
- 5-6 grinds fresh peppercorn
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1 teaspoon fresh mint, roughly chopped
- 3/4-1 cup whipping cream
- Blister the skin on all sides of the poblano peppers on a grill, skillet or heavy-bottomed pan. Remove them from the heat and cover the peppers with aluminum foil for 15 minutes to steam. Remove the skins and cut the peppers in half, removing the stems, seeds and ribs. Roughly chop the pepper halves and set aside.
- In a medium to large pot over medium heat, cook the onions for 5 to 7 minutes in the canola oil. Add garlic cloves and cook until the onions are soft and are just starting to turn translucent.
- Add poblano peppers, vegetable stock, salt and pepper. Cook for 5 to 7 minutes, and then remove from the heat.
- In a blender, puree approximately 1/3 of the soup mixture with 1/3 of the fresh cilantro, parsley and mint. Pour the blender mixture into a bowl through a fine mesh strainer. Repeat twice more for the remainder of the soup. Add 3/4 to 1 cup of whipping cream to the strained soup mixture and refrigerate for 3 to 4 hours. Garnish with your choice of sour cream, mint, tortilla strips or cilantro.