Chilled Green Chile Cucumber Soup

Ingredients

• 1 tablespoon olive oil
• ½ tablespoon butter
• 1 cup onion, coarsely chopped
• 6 cups cucumber, peeled, seeded, and coarsely chopped
• 2 cups vegetable broth or chicken broth
• 2 cups water
• Juice from half a lime or lemon
• 1 teaspoon fresh dill weed, chopped, or ½ teaspoon dried dill weed
• ¼ to ½ cup Roasted Hatch Green Chile, medium heat, coarsely chopped
• ¼ teaspoon dried Mexican oregano or regular oregano, crushed
• Salt and ground white pepper to taste
• 6 to 8 ounces plain Greek yogurt
• Fresh chives, mint, or oregano for garnish

Instructions

1. Heat olive oil and butter in a large Dutch oven over medium heat until the butter is melted.
2. Add the onion, reduce heat, and slowly sweat until the onion is translucent.
3. Add the cucumber. If using dried dill, add it now. Increase heat to medium and cook for 3 minutes, stirring frequently.
4. Add the broth and bring to a boil over high heat. Reduce heat to a simmer and cook the cucumber for 10 to 15 minutes until it begins to turn translucent.
5. Add the Roasted Hatch Green Chile and stir into the soup.
6. Remove from heat and allow to cool for at least 15 minutes and up to one hour.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Add the Mexican oregano and Greek yogurt and blend for about 1 minute until the yogurt is fully incorporated.
9. If the soup is too thick, add a little water to reach your desired consistency. Stir in the lime juice and fresh dill if using.
10. Add 2 generous dashes of white pepper and stir to combine.
11. Taste and adjust salt, pepper, and lime juice as needed. A little extra lime juice can brighten the flavor if the soup tastes flat.
12. Cover and refrigerate overnight.
13. Remove from the refrigerator about 30 minutes before serving.
14. Ladle into small soup bowls and top with your choice of chopped fresh chives, mint, oregano, or dill. Serve and enjoy!