Instructions: Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1 inch pieces.

Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saute 5 minutes. Add tomatillos and cucumber; saute until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes.

Stir in jalapenos, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.

Serves 6

*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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