Summer soup of squash vines and blossoms, zucchini, and wild herbs (Caldo de chepil) from Mercados: Recipes from the Markets of Mexico (page 171) by David Sterling

  • corn kernels
  • baby zucchini
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute baby spinach for chepil leaves and a mixture of mint, cilantro, marjoram and dill for chepiche.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oaxacan chile pasilla table sauce (Salsa de chile pasilla de Oaxaca); Smoky chile table sauce (Salsa de chintestle); Fiery tomato and chile table sauce (Salsa de chile de árbol)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baby spinach for chepil leaves and a mixture of mint, cilantro, marjoram and dill for chepiche.

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