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Chayote Soup


  • 2 scallions, minced
  • 1 small garlic clove, minced
  • ¼ teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
  • ½ tablespoon unsalted butter
  • 1 ½ lb chayotes (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
  • ½ teaspoon salt
  • 2 tablespoons finely chopped fresh cilantro
  • 1 3/4 cups water
  • Garnish: fresh cilantro sprigs


Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes.

Add water and simmer, covered, until chayotes are very tender, 12 to 15 minutes (check so they don’t turn soggy).

Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

Recipe from: Miguel Angel Castillo.

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