Chilled Cucumber & Roasted Anaheim Pepper Soup

Written by 
The Canyon Ranch Kitchen

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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.