Sopa Fria De Chayote Recipes

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CHAYOTE SOUP



Chayote Soup image

This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

Provided by modestalmond

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

2 cubes chicken bouillon, crumbled
2 cups hot water
1 tablespoon unsalted butter
1 small yellow onion, minced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 chayote squashes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Dissolve the bouillon in the hot water.
  • Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
  • Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g

SOPA FRIA DE CHAYOTE



Sopa Fria De Chayote image

This chilled soup is made with chayote, a squash native to Central America.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 1/2 quarts

Number Of Ingredients 10

2 tablespoons unsalted butter
2 leeks, thinly sliced, white parts only
1 medium white onion, diced (1 cup)
1 garlic clove, finely chopped
1 small jalapeno pepper, finely diced
10 chayote (about 6 pounds), peeled, cored, and cut into 1/2-inch dice
1/2 bunch cilantro, tied into a bundle
Coarse salt
3/4 cup heavy cream
2 Golden Delicious apples

Steps:

  • Melt butter in a stockpot over medium heat. Add leeks and onion; cook until translucent, about 2 minutes. Add garlic and jalapeno; cook 2 minutes. Add chayote, cilantro, and enough water to cover (about 8 cups); bring to a boil over medium-high heat. Reduce heat; simmer until squash is soft, about 25 minutes.
  • Prepare an ice bath. Puree mixture in a blender, working in batches so as not to fill more than halfway. Pass through a fine sieve into a large bowl set in ice bath. Season with salt; let cool completely, stirring frequently. Stir in cream.
  • Just before serving, core apples and cut into 1/4-inch dice; stir half into soup. Garnish servings with remaining apple.

CHAYOTE SQUASH SOUP



CHAYOTE SQUASH SOUP image

Make and share this CHAYOTE SQUASH SOUP recipe from Food.com.

Provided by Rosamaria Barrientos

Categories     Vegetable

Time 40m

Yield 5 BOWLS

Number Of Ingredients 10

4 medium chayotes, cut in small cubes
1/2 small onion, cut into small dice
3 celery ribs, cut into small dice
1 cup Anjou pear, meant leaves
5 garlic cloves
1/2 ts. cumin seed
1 small serrano pepper, choped
1/2 cup of roasted pumpkin seeds (to garnish)
1 tablespoon ghee, and more (to garnish)
2 cups water

Steps:

  • 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent .
  • 2. add garlic, chayote, serrano pepper and cumin seeds stir well.
  • 3. cover the pan with a lid and let cook for 5 minutes.
  • 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft.
  • 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado.
  • serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves.
  • note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.

Nutrition Facts : Calories 136.9, Fat 9.2, SaturatedFat 2.8, Cholesterol 6.5, Sodium 27.2, Carbohydrate 11.2, Fiber 4.2, Sugar 3.7, Protein 5.7

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