The original Mexican cuisine was, in its essence, an almost purely vegetarian cuisine based on corn, beans, tomatoes and tomatillos, squash and chiles among many other vegetables. In this soup we combine zucchini and tomatillos, both fundamental ingredients in Mexican cuisine, which give life to countless traditional dishes and in combination with cilantro create an exceptional fusion of flavors. We hope you enjoy it!
Ingredients:
3 medium zucchinis (approx. 800 g), diced
21/2 cloves garlic, chopped
4 tablespoons oil
1 can tomatillos á 800 g
1/2 bunch fresh coriander (approx. 35 g)
1 pickled, fresh or frozen jalapeño chili
500ml chicken or vegetable stock
100ml creme fraiche
salt
Preparation:
Blanch the zucchini cubes in boiling water for three minutes, then cool immediately with ice water.
Briefly sauté the garlic in the hot oil. Place the sautéed garlic in a blender with the oil, blanched zucchini, cilantro and chile and blend to a homogeneous consistency. Put the mixture in a saucepan, add the broth and the cream and season with salt. Heat the whole thing and stir well, add some more broth if needed and the soup is ready!
