Mexican Zucchini Soup
2 servings
25 minutes
Mexican zucchini soup is a vibrant blend of freshness and rich flavors. Its roots trace back to Mexican cuisine, where simple yet expressive dishes are valued. Light yet nourishing, this soup combines the tenderness of zucchini, the sweetness of corn, and a spicy hint of jalapeño. Lime juice adds a refreshing citrus note, while butter and yogurt contribute creaminess to the texture. Topped with aromatic parsley and melted cheese, it becomes a true gastronomic delight. Perfect for a summer lunch or cozy evening when craving something light yet warming. This soup pairs excellently with traditional Mexican tortillas or fresh bread, allowing you to savor its rich flavor until the last spoonful.
1
Finely chop the onion, dice the zucchini, and if the pepper is not dried, chop it.
- Onion: 0.5 piece
- Zucchini: 400 g
- Dried Jalapeno Peppers: 1 tablespoon
2
Heat the butter in a pot. Add the onion and sauté until soft. Then add the zucchini and stir, the zucchini should be al dente. Add the broth and bring to a boil.
- Butter: 1 tablespoon
- Onion: 0.5 piece
- Zucchini: 400 g
- Vegetable broth: 1.5 l
3
Add corn and jalapeño, then yogurt, and mix.
- Canned corn: 200 g
- Dried Jalapeno Peppers: 1 tablespoon
- Natural low-fat yogurt: 2 tablespoons
4
Add lime juice and season to taste (salt/pepper). Add most of the cheese to the pot, leaving the rest for garnish.
- Lime juice: 1 tablespoon
- Cheese: 50 g
- Parsley: 10 g
5
Sprinkle with parsley and cheese and serve.
- Parsley: 10 g
- Cheese: 50 g