Zucchini-Poblano Soup with Cilantro and Mint Recipe

DIRECTIONS

1. Preheat grill or broiler. (If using broiler, line broiling pan and rack with foil.)In a large bowl, toss zucchini with 2 tablespoons oil, coating well. Place zucchini slices and Poblano Chile on grill. Grill or broil 5 inches from heat source for 3 minutes, then turn. Cook zucchini for 3 minutes more; transfer to a plate. 
2. Turn Poblano again, and continue to cook and turn until skin is black and blistered, about 10 minutes. Transfer to a paper bag, folding over end to close; let stand 10 minutes. Remove Chile from bag, and peel off blackened skin with a paring knife. Remove and discard seeds; coarsely chop chile (The zucchini and chile can be prepared to this point up to 2 days ahead of time; store in the refrigerator in an airtight container until ready to use).  Separate the stems and leaves of the cilantro, finely dice each.
3. In a 5-quart stockpot, heat remaining 2 tablespoons oil over medium heat. Add leek, cilantro stems, chopped parsley and mint; cook for 3 minutes. Add roasted zucchini and chili; continue cooking until vegetables are very soft, about 5 minutes. Add tortilla pieces (if using, if not using the NC is 6.2g), salt, broth and water to pot. Bring to a boil, reduce heat medium-low, and simmer for 10 minutes.
4. Add cilantro leaves to pot, and remove from heat. Using a blender or food processor, purée the soup in batches. Add lime juice, and season with salt and pepper to taste. Serve at room temperature, or reheat slowly over medium heat. 
5. Divide among six bowls, and drizzle with olive oil if desired.