Ingredients:
2 green onions, chopped
1 clove garlic, minced
1 small serrano pepper, seeded and chopped
1/2 tablespoon oil
2 chayotes, diced
3 cups vegetable stock
3 tablespoons cilantro
salt, to taste
Cook onion, garlic, and pepper in the oil. Add the chayote and stock and cook until tender. Stir in the cilantro and transfer to a blender. Puree until smooth. Return to saucepan and season with salt. Garnish with cilantro before serving.
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