colache (recipe)

[Guest guest]

This is a great soup that originates from mexico.

 

Colache

 

6 ears fresh sweet corn (or 3 cups frozen corn)

3 large, very ripe tomatoes (3 lbs.) (i used canned)

2 fresh jalapeños, minced

3 Tbsp. olive oil

1 large onion, chopped

3 cloves garlic, minced

1 large red bell pepper, seeded and chopped

3 small zucchini, sliced medium thick

1 yellow crookneck squash, cubed

1 Tbsp. ground cumin

1 qt. water

1 qt. vegetable stock

Salt to taste

Fresh black pepper, to taste

Juice from 1/2 lime

1/4 cup cilantro leaves, chopped

 

Shuck the corn and cut the kernels from the ears with

a sharp knife. Blanch, core, and skin the tomatoes;

chop coarsely in a food processor, retaining all

juices (use short pulses).

 

Heat the olive oil in a heavy soup kettle, add the

onion, garlic, and red pepper, and sauté over low heat

until limp. Add the jalapeños, zucchini, squash, and

cumin and sauté a few minutes, stirring the vegetables

gently. Add water and stock, bring to a simmer, season

with salt and black pepper, and cook over low heat

about five minutes. Add the corn, lime juice, and

cilantro and cook about two minutes longer, or until

corn is heated through.

 

 

 

 

 

 

[Guest guest]

Oh Susie this is a good recipe. I have eaten this soup in Yucatan and also two

times at my sisters house. I will make sure she also gets this recipe as her

version doesn't have crookneck squash in it. Thank you, Donna

 

" artichoke72x " <artichoke72x wrote:This is a great soup

that originates from mexico.

 

Colache

 

6 ears fresh sweet corn (or 3 cups frozen corn)

3 large, very ripe tomatoes (3 lbs.) (i used canned)

2 fresh jalapeños, minced

3 Tbsp. olive oil

1 large onion, chopped

3 cloves garlic, minced

1 large red bell pepper, seeded and chopped

3 small zucchini, sliced medium thick

1 yellow crookneck squash, cubed

1 Tbsp. ground cumin

1 qt. water

1 qt. vegetable stock

Salt to taste

Fresh black pepper, to taste

Juice from 1/2 lime

1/4 cup cilantro leaves, chopped

 

Shuck the corn and cut the kernels from the ears with

a sharp knife. Blanch, core, and skin the tomatoes;

chop coarsely in a food processor, retaining all

juices (use short pulses).

 

Heat the olive oil in a heavy soup kettle, add the

onion, garlic, and red pepper, and sauté over low heat

until limp. Add the jalapeños, zucchini, squash, and

cumin and sauté a few minutes, stirring the vegetables

gently. Add water and stock, bring to a simmer, season

with salt and black pepper, and cook over low heat

about five minutes. Add the corn, lime juice, and

cilantro and cook about two minutes longer, or until

corn is heated through.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I just love soups, and this looks like such a great one for the

summer, thanks susie...

 

I love this place, just when I'm totally burned out on dinner ideas,

someone has posts an intriguing recipe!

 

m