tomato soup with chayote & seafood


Now, THAT is a meal!
Garden-fresh vegetable soup, with seafood added for the fish lovers.


Pic1: mostly vegetables — this is how Marielos likes it
Pic2: mostly broth — this is how I prefer it


This is what you need for 8 servings:


  • 3 lbs. ripe tomatoes,
    cleaned, cored, blended.
  • a good sized zucchini
  • ½ cauliflower, in florets
  • 2 chayotes from the garden, quartered
  • up to 2 qts. water or vegetable stock
  • optional:
    • 2 poblano / 2 jalapeño peppers.
      Devein, deseed / reduce or omit completely if you do not like hot soup.



with seafood, use/add this:

  • up to 2 qts. seafood stock instead of vegetable stock
     or water and bouillon concentrate
  • 2 lbs. of firm fish e.g. cod preferred
    I used 1 lb. of shrimp and 1 lb. of paella seafood mix instead, because that's what I had in my freezer that day.



Pic2: chayote squash
Pic3: vegetarian
Pic4: with seafood