1 T olive oil
1 onion, minced
1 T chopped jalapeno chili
½ t minced garlic
5 C chopped zucchini
2 potatoes, scrubbed, diced
3 C chicken broth
1 C water
½ C fresh mint leaves
½ C fresh cilantro, chopped
2 t lemon juice
½ t salt
½ t pepper

Saute the onion and pepper until tender.  Add the garlic, potatoes, and zucchini and sauté for another 4 minutes.  Add broth and water and bring to a boil.  Reduce to a simmer.  Cook until potatoes are tender.  Add the mint and cilantro.  Puree in a blender or with an immersion blender.  Add the lemon juice, salt, and pepper.  Serve hot.


This recipe is brought to you from the kitchen of the Latigo Dude Ranch.