Chilled Cucumber & Roasted Anaheim Pepper Soup

(I made this once and Craig said he loved it. It was really spicy..I wasn't sure I like it. But I might try it again.)

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

40

protein 

2 g

sodium 

246 mg

carbohydrates 

8 g

fat 

1 g

fiber  

2 g

cholesterol 

0 mg

Servings 

6 (¾ cup ea.)

Ingredients 

4 Anaheim chili peppers
½ med yellow onion
3 med cucumbers, peeled and diced
½ cup water
¼ tsp toasted cumin seed
1 tsp sea salt
¼ cup fresh lime juice

Avocado & Tomato Salsa
3 Tbsp diced avocado
3 Tbsp chopped tomatoes
2 tsp chopped fresh cilantro
1 tsp fresh lime juice
Pinch sea salt

Instructions 

1. Preheat grill.
2. Grill chilies and onions until charred. Place peppers in a bowl and cover for 10 minutes. Peel skin off chilies and remove all ribs and seeds from the inside. Dice chilies and onions.
3. Place chilies, onions, cucumbers, water, cumin, salt and lime juice in a blender container and puree until smooth.  Place into refrigerator for at least 30 minutes, or until well chilled.
4. In a medium bowl, combine all ingredients for Avocado & Tomato Salsa and mix well.
5. Serve ¾ cup Chilled Cucumber & Roasted Anaheim Pepper Soup with 1 tablespoon Avocado & Tomato Salsa on top.