Sopa de Guías (Squash Vine Soup)

Ingredients

• 1.5 lbs squash vines (chayote or zucchini tendrils), roughly chopped
• 3 medium Roma tomatoes
• ½ large white onion
• 4 whole garlic cloves
• 2 whole dried guajillo or ancho chile
• 6 cups vegetable broth
• 1 whole lime

Instructions

1. 1

   Toast dried chiles in a dry skillet over medium heat for 1 minute per side until fragrant.

2. 2

   Remove seeds and stems from chiles, then tear into pieces and soak in 1 cup hot water for 5 minutes.

3. 3

   Blend soaked chiles and water until smooth, then strain through a fine sieve.

4. 4

   In a large pot, sauté halved onion and smashed garlic cloves in olive oil over medium heat until soft, about 3 minutes.

5. 5

   Add chile purée, whole tomatoes, and vegetable broth to the pot. Bring to a boil, then add squash vines.

6. 6

   Simmer for 10 minutes until squash vines are tender. Squeeze in lime juice and season with salt and pepper to taste.

Tools you’ll need

• 12-inch skillet
• large pot (6-8 quart capacity)
• blender
• fine-mesh sieve
• wooden spoon

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