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Sopa Fria De Chayote

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

  • Servings: 12
  • Yield: Makes 2 1/2 quarts

Source: Martha Stewart Living, February 2003


  • 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


  1. 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.

  2. 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.

  3. Just before serving, core apples and cut into 1/4-inch dice; stir half into soup. Garnish servings with remaining apple.

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