The delicately flavored fruit chayote is ubiquitous in the central highlands of Mexico. It varies greatly in size, ranges in color from white to dark green, and can have prickly or smooth skin. The variety most commonly available in the United States (also known as a vegetable pear or mirliton) has smooth, pale green skin that can be eaten but is sometimes removed.
• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving. *Available at Latin markets and some supermarkets.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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, 15 to 20 minutes.
Step 2
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.
