Summer, I’m going to miss you when you’re gone.
I’m going to miss your evening light. Even now I can see it slowly slinking away earlier than the night before.
I’m going to miss your markets. Your festivals. Your weekend events. Bare feet and flip flops. And ice cream. Lots and lots of ice cream.
Granted, I’m not going to miss your stifling heat and suffocating humidity, but that doesn’t make me love you any less.
But what I’m really going to miss the most is your bounty. Your ripe tomatoes, fresh herbs, sweet summer corn. Heck, I’ll even miss your influx of summer squash, which I’ve admitted before is not my favorite thing in the world.
But I will miss that squash for opportunities like this one. The fact that I am neither a squash lover nor a soup person in any sense of the word should tell you something; the fact that I went back for seconds of this light and creamy summer soup should incite you to act. Don’t complain about week after week of yellow abundance; savor that summer squash while you still have it. It’ll be gone before you know it.
- 1 pound yellow summer squash
- 2 ears corn
- 3 large shallots
- 2 large garlic cloves
- 1 fresh jalapeño chile
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 2 1/2 cups water
- Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
- In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
Recipe from Epicurious.