iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Strawberry Sundaes with Prosecco Sabayon

Ingredients:
Nonstick vegetable oil spray
1 cup sliced almonds
1 tablespoon light corn syrup
2 tablespoons sugar
4 cups sliced fresh strawberries (about 16 ounces), divided
4 tablespoons sugar, divided
3 tablespoons Prosecco or other sparkling wine
1/2 cup chilled heavy whipping cream
4 large egg yolks
1/4 cup sugar
1/2 cup Prosecco or other sparkling wine
2 pints strawberry sorbet

Instructions:
Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.
S'mores Cheesecake with Summer Berries

Ingredients:
1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted
9 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/8 teaspoon salt
3/4 cup heavy whipping cream
3 large eggs
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract
1 1-pint container fresh raspberries
1 1-pint container fresh blueberries

Instructions:
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.
Cheddar Burgers with Balsamic Onions and Chipotle Ketchup

Ingredients:
1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
1 cup ketchup
1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar
2 1/4 pounds ground beef (15% to 20% fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves

Instructions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
Asian Pork and Mushroom Burger Wraps

Ingredients:
2 tablespoons canola oil or peanut oil
2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 teaspoon coarse kosher salt, divided
1 3/4 pounds ground pork shoulder (Boston butt)
2 tablespoons soy sauce, divided
3 teaspoons Asian sesame oil, divided
3/4 teaspoon cracked black pepper
1/2 cup hoisin sauce*
1 tablespoon minced peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon hot chili sauce (such as sriracha)*
Nonstick vegetable oil spray
2 heads of Bibb lettuce, cored, leaves separated
1 cup matchstick-size strips red bell pepper
1 cup matchstick-size strips peeled carrot
1/3 cup fresh cilantro leaves

Instructions:
Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.
Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.
Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.
* Available in the Asian foods section of many supermarkets and at Asian markets.
Curried Lamb Burgers with Grilled Vegetables and Mint Raita

Ingredients:
1 cup plain whole-milk yogurt (preferably Greek-style)
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons finely grated lime peel
Coarse kosher salt
4 tablespoons olive oil, divided
1 1/4 cups chopped onion
2 tablespoons minced peeled fresh ginger
2 teaspoons coarse kosher salt, divided
2 teaspoons Madras curry powder
1 3/4 pounds ground lamb
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons cracked black pepper, divided
3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
6 green onions, trimmed
1 fresh poblano chile,* quartered, seeded
6 small naans (Indian flatbreads; about 6 inches long) or pita breads
1 large tomato
thinly sliced

Instructions:
Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
* Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
Mustard-Grilled Pork

Ingredients:
Nonstick vegetable oil spray
1/2 cup Dijon mustard
1/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon (packed) golden brown sugar
2 pounds trimmed boneless pork loin, cut crosswise into 1/2-inch-thick slices
Grilled Red and Green Cabbage Slaw

Instructions:
Spray grill rack with nonstick spray. Prepare barbecue ( medium-high heat ). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates. Serve with Grilled Red and Green Cabbage Slaw.
Grilled Salmon with Basil Aïoli

Ingredients:
2 large egg yolks (preferably organic)
2 tablespoons chopped fresh basil
2 garlic cloves, minced
2 anchovy fillets, minced (1 1/3 teaspoons)
1/2 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1 cup olive oil
1 tablespoon warm water
1 tablespoon fresh lemon juice
1/4 teaspoon (generous) hot pepper sauce
Olive oil (for brushing)
1 2 1/2- to 3-pound skinless salmon fillet (about 1 inch thick)
Blistered Baby Zucchini
Baby Pattypan Squash
and Grilled Tomatoes

Instructions:
Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 tablespoons oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in 1 tablespoon warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Prepare barbecue (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon uncovered 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Arrange Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes around salmon. Serve with aioli.
Sicilian Grill-Roasted Chicken

Ingredients:
1 large garlic clove, pressed, 2 teaspoons coarse kosher salt, 2 tablespoons fresh lemon juice, 6 tablespoons extra-virgin olive oil, 1/2 cup fresh lemon juice, 1/2 cup chopped fresh Italian parsley, 1/4 cup olive oil, 6 garlic cloves, minced, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 3 1/2- to 4-pound free-range chickens, Grilled Lemons, Baby Artichokes, and Eggplant

Instructions:
garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.
Homemade Marshmallows

Ingredients:
Nonstick vegetable oil spray, 1 cup cold water, divided, 3 1/4-ounce envelopes unflavored gelatin, 2 cups sugar, 2/3 cup light corn syrup, 1/4 teaspoon salt, 2 teaspoons vanilla extract, 1/2 cup potato starch*, 1/2 cup powdered sugar

Instructions:
Line 13x9x2-inch metal baking pan with foil.
Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.
Hazelnut-Crusted Chicken with Raspberry Sauce

Ingredients:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries

Instructions:
Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Easy Aïoli

Ingredients:
2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Instructions:
Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Orzo, Green Bean, and Fennel Salad with Dill Pesto

Ingredients:
8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Instructions:
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
Grilled Halibut with Grilled Red Pepper Harissa

Ingredients:
1 red jalapeño chile, 1 garlic clove, peeled, 4 5- to 6-ounce halibut or mahi-mahi fillets, 2 large red bell peppers, quartered lengthwise, seeded, Olive oil for brushing plus 1/4 cup, 2 teaspoons ground cumin, divided, 2 teaspoons ground coriander, divided, 1 lemon, halved

Instructions:
Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.
Negroni Punch

Ingredients:
4 cups assorted fresh fruit (such as berries, pitted cherries, and pitted sliced apricots and peaches)
2 to 4 tablespoons sugar (optional)
1 cup Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco
Ice cubes

Instructions:
Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.
Tomatillo-Pepita Gazpacho

Ingredients:
1/2 cup (generous) unsalted shelled pepitas (about 2 1/2 ounces)
2 pounds tomatillos, husked, rinsed
1 large fresh poblano chile
1 garlic clove, pressed
1 cup vegetable broth
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 small unpeeled English hothouse cucumber, diced
1 avocado, peeled, pitted, diced
1 12-ounce container cherry tomatoes
halved or quartered if large

Instructions:
Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chile; add to processor. Add garlic; process soup to coarse puree. Transfer to large bowl. Stir in vegetable broth. Season soup with salt and pepper. Cover; chill until cold, about 3 hours.
Mix in green onion and all remaining ingredients. Divide soup among bowls.