A soup I discovered while unethically perusing and memorizing things from [i]Mexico: The Beautiful Cookbook[/i]. I altered it, though, so I now call it fair use. 🙂 And oh my heck is it good.
- 2 zucchini
- 1/2 large white onion
- 6 tbsp. butter
- 1 bunch fresh cilantro
- 6 cups chicken broth
- 1/2 pint heavy cream
- Grated cheese – try for Oaxaca cheese, but mozarella will do
- 3 day-old tortillas (I like corn; flour works too)
- Oil or lard for frying
- 2 diced tomatoes – optional
- 1 diced avocado – optional
- Melt the butter in a large soup pot on medium
- Dice zucchini and onion
- Sautee them until onions are transparent
- Set aside 4 or 5 stems of cilantro for garnish, chop the rest.
- In a blender, mix 2 cups of broth with sauteed vegetables and cilantro. While you're doing that, you can put the rest of the broth in the pot and start it warming up. You never have to boil anything, just cook on medium or medium high
- Stir puree into broth, adding salt and cumin to taste.
- While that's cooking on medium or low, do the rest:
- Chop tortillas and fry them in oil or lard, straining with a slotted spoon and serving on the side.
- Chop tomatoes and avocados (this was my idea – they do it with Sopa Conde and I like them) and grate cheese, serving them all on the side.
- Fill bowls with soup, adding a little cream to the center of each bowl.
- Let everyone add the other items to taste.
- Alternately, you can chill the soup, add the cream and stir it in, and serve it as gazpacho.
This recipe was submitted by Annie on February 19, 2005.