Chayote squash soup

Here's a good a chilled soup for the warm summer evenings to come that uses traditional Mexican ingredients and classic European techniques that will come handy for a bunch of other recipes.

Start with sauteing 1 measure of diced onion, 1 measure of diced potato and a bit of seeded and deveined jalapeño pepper ( to taste ) in olive oil, making sure the onion doesn't get any colour.

Once the onion is soft, add 2 measures of diced chayote squash and keep cooking and stirring until translucent. If you're using the thornless variety, you can leave the skin on, it will help the colour.

If you can find it, in your local atin market, add a good sprig of epazote... if epazote is not available, after tasting the  base , use the herb of your liking or a bit of cilantro.

Transfer the vegetables to a food mill, a robot or a blender and puree.

Season with s&p, add water in a 1 to 3 ratio, put the soup back on the stove and simmer uncovered for another 10 to 15 minutes.

Let chill and serve with a splash of olive oil and your choice of topping....croutons, baked spiced tortilla strips, yogurt, queso fresco..you name it.

If you rather enjoy it warm, try and top it with bacon bits and/or crumbled chicharrones ( crispy pork rind).

Buen provecho!