Instructions
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1Heat olive oil and butter in a large Dutch oven over medium heat until the butter is melted.
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2Add the onion, reduce heat, and slowly sweat until the onion is translucent.
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3Add the cucumber. If using dried dill, add it now. Increase heat to medium and cook for 3 minutes, stirring frequently.
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4Add 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.
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5Add the Roasted Hatch Green Chile and stir into the soup.
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6Remove from heat and allow to cool for at least 15 minutes and up to one hour.
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7Using a blender or immersion blender, puree the soup until smooth.
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8Add the Mexican oregano and Greek yogurt and blend for about 1 minute until the yogurt is fully incorporated.
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9If the soup is too thick, add a little water to reach your desired consistency. Stir in the lime juice and fresh dill if using.
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10Add 2 generous dashes of white pepper and stir to combine.
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11Taste and adjust salt, pepper, and lime juice as needed. A little extra lime juice can brighten the flavor if the soup tastes flat.
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12Cover and refrigerate overnight.
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13Remove from the refrigerator about 30 minutes before serving.
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14Ladle into small soup bowls and top with your choice of chopped fresh chives, mint, oregano, or dill. Serve and enjoy!
This Hatch Green Chile Cucumber Soup by MJ's Kitchen is a cool, creamy, and refreshing chilled soup that's as elegant as it is easy to make. Tender cucumber and sweet onion get blended into a silky base with tangy Greek yogurt, fresh dill, and just the right amount of Roasted Hatch Green Chile for a bowl that's light, bright, and full of flavor.
Some recipes come from a place of pure creativity and a deep love of good ingredients, and this chilled cucumber soup from MJ's Kitchen is exactly that. It's the kind of recipe that feels a little unexpected the first time you hear it — cucumber soup with Hatch Green Chile? — and then completely makes sense the moment you taste it.
Cucumber is naturally cool and mild, which makes it a beautiful canvas for the smoky, roasted character of medium Hatch Green Chile. The chile adds just enough warmth and depth to keep things interesting without overwhelming the delicate flavor of the soup. A little fresh dill, a squeeze of lime, and a generous swirl of Greek yogurt bring everything together into something that feels both refreshing and satisfying at the same time.
This is a wonderful soup to make a day ahead — in fact, it's better that way. An overnight rest in the refrigerator lets all the flavors come together and deepens the overall taste in a way that a quick chill just can't replicate. Pull it out of the refrigerator about 30 minutes before serving, ladle it into small bowls, and finish with whatever fresh herbs are calling to you — chives, mint, oregano, or more dill. It's a beautiful starter for a summer dinner party or a light lunch on a warm New Mexico afternoon.
