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Categories: Soups, Vegetarian

Cold Poblano and Grape Soup

It would be hard to establish exactly when Mexican gourmet cooking began. Did it start in the valley of Oaxaca 700 years before Christ? Or did it all begin in 1325 in Tenochtitlan, what is now Mexico City? Regardless of ... Read more

Total time: 1 hour 15 minutes plus 2 hours chilling | Serves 8
  • 4 or 6 poblano chiles
  • 30 green grapes, seedless
  • 2 tablespoons butter
  • 1 large shallot, halved
  • 4 cups Mexican crema
  • 4 cups plain low-fat yogurt
  • 1/2 to 1 cup milk

Step 1Using tongs, roast the chiles over a stove-top flame, turning them so the chiles blacken evenly on all sides, 3 to 5 minutes. (You can also place them under the broiler for a few minutes to blacken.) Put them inside a plastic bag about 5 minutes. Remove the charred skins, rinse and remove the seeds and veins. Set the chiles aside.

Step 2Peel the grapes and set them aside.

Step 3Melt the butter in a saucepan over medium heat. Add the shallot and cook until golden brown, about 5 minutes. Add the grapes to the skillet. Cook, stirring, until the grapes soften slightly, about 2 minutes. Remove them from the heat. Discard the shallot.

Step 4Blend the crema, yogurt and chiles in a blender until smooth, 1 to 2 minutes. Add the mixture to the saucepan and stir until it's well combined with the butter and grapes. Stir in 1/2 cup of milk if the soup is too thick. It should have the consistency of a creamed soup.

Step 5Chill the soup at least 2 hours. If the soup is still too thick, stir in a little more milk. Serve in a crystal bowl set in crushed ice.

Each serving:
401 calories; 191 mg sodium; 68 mg cholesterol; 30 grams fat; 18 grams saturated fat; 24 grams carbohydrates; 12 grams protein; 2.31 grams fiber.
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