The soothing and relatively simple soup is a vibrant cure for a cold or hangover, and in the fall or winter, few dishes are better for breaking out of a root vegetable rut
4 medium cloves garlic, peeled, divided1 medium green bell pepper½ cup zucchini, cut into ½-inch pieces¼ cup fresh lime juice, plus wide strips of zest from 3 limes , and thinly sliced rounds of 1 limeCoarsely chopped cilantro, for serving In a medium pot, add the turkey, stock, 2 cloves garlic, peppercorns, bay leaf, 2 teaspoons salt, and oregano.
In a fine-mesh strainer set over a large heatproof bowl, strain the turkey cooking liquid, discarding the solids; set the liquid aside. Clean out the pot, and place back on the stove. In a dry medium skillet over high heat, add the banana peppers, bell pepper, onion, and remaining 2 cloves garlic. Cook, turning occasionally, until charred and blistered all over, 20–30 minutes. When the peppers are cool enough to handle, use a paper towel to rub off the skins; remove and discard the stems and seeds. Slice the peppers and onion into ¼-inch strips, then finely mince the garlic. Set the charred vegetables by the stove.
In the same medium pot, heat the oil over medium. Add the zucchini, summer squash, and reserved charred vegetables, season with the remaining 1 teaspoon salt, and cook, stirring frequently until the zucchini and squash are softened but not browned, 10–15 minutes. Add the tomatoes and cook, stirring frequently, until the juices have reduced slightly, 5–8 minutes more. Return the reserved turkey and liquid to the pot, then add the lime and lemon juices and zests.
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