If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes.

　　This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

　　

Step 1

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.

　　

Step 2

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.