Chilled Chayote Soup with Cilantro Crema Fresca

Save Recipe
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


3 chayotes, roughly diced

1 Spanish onion, peeled and roughly chopped

1 leek, white part only, sliced to about 1/2 cup

1 1/2 cup chicken stock or vegetable stock

1/2 cup light cream

1/4 teaspoon toasted ground fennel seed

2 bunches cilantro

1/2 cup water

1/2 cup crema fresca or creme fraiche

Salt and pepper


  1. Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
  2. In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
  3. Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
Tuscan Vegetable Soup
28m Easy 97%
Cayenne Winter Squash-Speckled Orzo Soup
14m Easy 100%
Chilled Corn Soup with Melon and Crab
12m Intermediate 100%
Gluten-Free Chocolate Cake
18m Easy 98%

Michael Anthony

Chilled Zucchini Soup

18m Intermediate 100%
Seamus Mullen

Winter Market Soup

18m Intermediate 100%