Used interchangeably: Courgette, Zucchini, Calabacin, Bougango (more commonly Bubango) in Tenerife refers to a traditional, local variety of squash or marrow (calabacín), a key part of Canarian cuisine.
Canarian Recipes: Sopa de Calabacín
(Serves 2–3)
- 2 medium courgettes
- 1 leek or ½ onion
- 1 small potato (optional, for texture)
- 1 clove of garlic (optional)
- 1 tablespoon of extra virgin olive oil
- Water or vegetable stock
- Salt to taste
- Pepper or nutmeg (optional)
Method
- Wash and slice the courgettes (you can leave the skin on).
- Sauté the leek/onion and garlic in the oil for 2–3 minutes.
- Add the courgettes and potato, covering with water or stock.
- Cook for 15–20 minutes until tender.
- Blend until smooth.
- Adjust seasoning and spices to taste.
Options for a Lighter Version
- Omit the potato (more cleansing)
- Add ginger or turmeric
- Use unsalted vegetable stock
- Finish with a drizzle of lemon juice