3 medium-sized zucchinis, diced (2/3 - 1/3 separately)
2 cloves of garlic, chopped
4 tablespoons oil
1 can tomatillos á 800 g, drained
1/2 bunch fresh coriander (approx. 35g) or to taste
500 ml chicken or vegetable stock
100 ml crème fraiche
1 can green jalapeños nachos (210g)
salt
Sufficient oil for frying
Deep-fried tortilla strips (optional)
Chopped fresh coriander to garnish
1. Blanch 2/3 of the zucchini cubes in boiling water for 3 minutes and chill immediately in ice water.
2. Drain the jalapeño slices, collect the juice and marinate the reserved third of the zucchini in it with a little finely chopped coriander.
3. Sauté the minced garlic in 4 tablespoons of oil and blend with the blanched zucchini, coriander, and 2-4 slices of jalapeño. Pour the mixture into a saucepan, add the broth and crème fraîche, and salt to taste. Bring to a boil and stir well. Cover and keep warm.
4. For the garnish, fry the marinated zucchini cubes without liquid until al dente and season with salt. Fry the jalapeño slices* in plenty of oil until crisp, drain on kitchen paper and season with lemon juice.
5. Serve the hot soup in deep bowls and garnish with the fried zucchini cubes, jalapeño slices, tortilla strips (optional) and fresh coriander.
6. Enjoy!
*Note: Pickled jalapeños become very salty when fried. Fresh jalapeños may be used to control salt content.
