tomato soup with chayote & seafood

2014-10-28

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:

Vegetarian

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