YIELD: SERVES 4 TOTAL TIME: 30 MINUTES |
| Ingredients 2½ cups diced tomatoes ½ cup sliced scallions, divided 2 cloves garlic 6 cups water, divided 2½ tbsp olive oil 1½ cups diced chayote squash 1½ cups diced zucchini ¾ tsp salt 2¼ lbs. medium-sized peeled, raw shrimp 2 cubes shrimp bouillon ½ cup fresh cilantro leaves 4 lime wedges Directions Place the tomatoes, ¼ cup scallions, garlic and a ½ cup water in a blender and puree. Heat a large stockpot over medium-high heat with oil and add the chayote squash, zucchini, and salt; stir. Add the shrimp and stir-fry for 1 to 2 minutes. Pour the tomato-onion mixture into the pan with the remaining water and stir to combine. Add the bouillon and stir. Bring to a boil, reduce heat, and cover; let simmer for 15 minutes. Add the cilantro and remaining ¼ cup of scallions and allow to simmer for another 10 minutes. Divide boil evenly into soup bowls (about 1½ cups per serving) and serve with lime wedges |
| Nutrition Per Serving: 320 calories, 12g fat, 16g carbohydrate, 38g protein |
