Reviewed: Mar. 2, 2010

This was great! I did add 1 tspn cumin and also 1 serrano pepper. I topped it with cojita cheese. Thanks I will be making this again.

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Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 30, 2008

I can't believe how good this is. This was the first time I have used Chayote and I am in love. Seriously, it tastes like you have added so much cream to this soup. It is delicious and guilt free!!!

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2 users found this review helpful

Reviewer:

merriab

Home Town: Clarksdale, Mississippi, USA

Living In: Brandon, Mississippi, USA

Reviewed: Mar. 8, 2008

WOW, for 61 calories per serving this is amazing!! SO much flavor!! I *love* chayote's and was looking for new way to enjoy them! I will make this recipe for years to come!! I followed the recipe to a "T". I bet it would be good served chilled too!!

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Reviewer:

Mandals

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Reviewed: Dec. 4, 2008

I was trying to figure out what to do with the Chayote's my mother-in-law gave me and I loved this recipe. Even though I like spicy foods, I will put less pepper in it next time. Love the creamy texture and the fact that it's healthy!

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Reviewer:

Jagjeet

Reviewed: May 31, 2009

Very good recipe. The soup tastes creamy and delicious! Instead of red pepper flakes, I just chopped a jalepeno instead.

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Reviewer:

Kallia

Reviewed: Jun. 3, 2009

We really liked this soup. I had 2 chayotes and had no idea how to fix them when I found this recipe. The soup was creamy and delicious. I served it 2 days after I made it. The only change I made was to add 1 jalapeno pepper when cooking instead of the red pepper flakes. I served it with a sprinkling of fresh ground parmesian cheese and a couple of homemade croutons.

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Reviewer:

MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

Reviewed: Dec. 4, 2009

Delicious! My only change would be to use a food processor instead of a blender. I have a really good blender, but it still came out not quite creamy enough until I put it through the food processor. It might be good with a dollop of queso fresco at the end too - I'm going to try that next time.

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3 users found this review helpful

Reviewer:

mbl

Cooking Level: Intermediate

Reviewed: Jan. 4, 2010

When I made this recipe (incl 2 jalapenos mentioned above) for my parents for dinner, my mother said it was a soup fancy enough to serve at an elegant dinner party. Everyone loved how it tasted and that it was so pretty. When I ate the leftovers the next day, I put in a dollop of sour cream and it was even more divine!

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Reviewer:

idcirco

Reviewed: Feb. 14, 2010

I will now be growing these !! This was so surprisingly creamy good. I can really see this as a base for some summer chilled soups as well. So simple and just darn GOOD! Thanks I would NEVER have thought to use these like this. It's a true keeper for me! Just love it, LOW CAL TO !!!!!!!!!!!!!

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Reviewer:

Michelle

Reviewed: Jul. 8, 2010

I finally found a way to eat chayote, very popular in Honduras. I make it without the chilli peppers and my kids can eat it, and then I add chipotle peppers in the blender for my husband and myself, I loooove it with chipotle, and the leftovers are used as sauce for quesadillas or spaguetti the next day. Great recipe!!!

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2 users found this review helpful