Active Time

　　30 min

　　Total Time

　　45 min

　　The delicately flavored fruit chayote is ubiquitous in the central highlands of Mexico. It varies greatly in size, ranges in color from white to dark green, and can have prickly or smooth skin. The variety most commonly available in the United States (also known as a vegetable pear or mirliton) has smooth, pale green skin that can be eaten but is sometimes removed.

　　

Ingredients

Makes 4 servings

　　2 scallions, minced

　　1 small garlic clove, minced

　　1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste

　　1/2 tablespoon unsalted butter

　　1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)

　　1/2 teaspoon salt

　　2 tablespoons finely chopped fresh cilantro

　　1 3/4 cups water

　　Garnish: fresh cilantro sprigs

　　

Step 1

Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.

　　

Step 2

Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

　　

Nutrition Per Serving

Each serving contains about 41 calories and 2 grams fat.

　　#### Nutritional analysis provided by Bon Appétit

　　Cooks' note:

　　• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving. *Available at Latin markets and some supermarkets.