Chilled Green Chile Cucumber Soup
by MJ's Kitchen

Ingredients

  • 1 Tbsp. olive oil 
  • ½ Tbsp. butter 
  • 1 cup onion, coarsely chopped 
  • 6 cups cucumber, peeled, seeded, coarsely chopped 
  • 2 cups vegetable broth or chicken broth/stock,* canned or homemade 
  • 2 cups water* 
  • Juice from half a lime or lemon* 
  • 1 tsp. fresh dill weed, chopped, or 1/2 tsp. dried dill weed 
  • 1/4 – 1/2 cup roasted medium green chile,* coarsely chopped 
  • 1/4 tsp. dried Mexican oregano or regular oregano, crushed 
  • salt and ground white pepper, to taste 
  • 6 – 8 oz. plain Greek yogurt* 
  • fresh chives or mint or oregano, chopped 

Instructions

  1. Heat oil and butter in a large Dutch oven over medium heat until butter is melted. 
  2. Add onion. Turn down heat and slowly sweat the onions until translucent. 
  3. Add cucumber. If you are using dried dill, add it now. Increase heat to medium and cook for 3 minutes, stirring frequently. 
  4. Add the broth*. Bring to boil over high heat. Reduce heat to a simmer and cook cucumber for 10 to 15 minutes until it starts to become translucent. 
  5. Add the green chile and stir into soup 
  6. Remove the soup from the heat and let cool for at least 15 minutes. It could cool for up to an hour. 
  7. Using a blender, puree the soup. An immersion blender works great and allows you to blend the soup in the pot you cooked it in. 
  8. Add the Mexican oregano and yogurt and blend for about 1 minute or until yogurt has been incorporated into the soup. 
  9. If the soup is too thick, add a little water to achieve desired thickness. Stir in the lime juice and fresh dill (if you’re using it). 
  10. Add 2 generous dashes of white pepper. Stir. 
  11. Taste. Adjust seasoning for the desired amount of salt and pepper. You might also need to add a little more lime juice if the soup tastes a bit flat. 
  12. Chill overnight. 
  13. About 30 minutes before serving, remove from the refrigerator. 
  14. Ladle into small soup bowls. Top with chopped fresh chives, mint, oregano or more dill – your choice. 

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