Colache - Mexican Zucchini Soup
Nutrition
Calories: 759 kcalCarbohydrates: 127 gProtein: 37 gFat: 34 gSaturated Fat: 16 gSodium: 1589 mgFiber: 24 gSugar: 40 gVitamin A: 89.7 IUCalcium: 237 mgIron: 21 mg
Ingredients
- 6 whole ears of corn
- 3 each ripe tomatos about 3lbs.
- 2 whole Jalapeno pepper seeded, minced
- 3 tbsp olive oil
- 1 whole Chopped onion chopped
- 1 whole sweet red pepper seeded and chopped
- 3 whole zucchini sliced medium thick
- 1 whole yellow squash cubed
- 6 Large stem Mushrooms white, fresh, sliced
- 1 tablespoon ground cumin
- 1 qt. Water
- 1 qt. chicken stock
- 1 dash salt to taste
- 1 dash black pepper to taste
- 1 dash white wine vinegar
- 1/4 cup shredded fresh basil leaves
- 6 whole Flour tortillas 7" to 8", optional
Instructions
- Shuck the corn and cut the kernels from the ears with a sharp knife. Blanch, core, and skin the tomatoes. Then, chop coarsely in a food processor, retaining all juices (use just a few short pulses or you will make puree). Finely mince the jalapeños. Clean and slice the mushrooms. Set aside.
- Heat the olive oil in a heavy soup kettle, add the onion and red pepper, and sauté over low heat until limp. Add the jalapeños, zucchini, squash, mushrooms, and cumin and sauté a few minutes, stirring the vegetables gently. Add water and chicken stock, bring to a simmer, season with salt and black pepper, and cook over low heat for about five minutes. Add the corn, vinegar, and basil and cook about two minutes longer.
- Serve with warmed tortillas, optional.