This is adapted from Deborah Madison's Local Flavors, which is a cookbook built around farmers’ markets – it’s a bit biased for the west coast (we don’t see many lemons at our local markets), but it’s a nice resource for inventive and interesting vegetable recipes. The zukes and onion could both be grilled in this, if you were so inclined. Good served hot or cold.
2 tablespoons extra virgin olive oil
1 serrano or jalapeno chile, seeded and chopped
2 medium-sized zucchini, quartered lengthwise and chopped
1 small bunch of cilantro, stems and leaves divided, chopped
1 medium onion, thinly sliced
2 tablespoons chopped parsley
1 tablespoon chopped mint (dried mint, like for tea, also works)
2 corn tortillas (you could also use a handful of tortilla chips - the blue corn ones look especially nice)
salt to taste
3 cups chicken or vegetable broth
2 cups corn
juice of 1 lemon
DIRECTIONS:
We like to reserve a few slices of onion and zucchini and a few sprigs of cilantro to make into a relish to put on top. Chop finely, sprinkle with salt and lemon juice, and set aside.
Heat one tablespoon of the oil in a medium soup pot over medium-high heat. Add the chile, zucchini, cilantro stems, onion, parsley, and mint. Cook, stirring occasionally, until onion is softened and zucchini is starting to get tender, about 10 minutes.
Tear up one of the tortillas into pieces and add it to the pot. Add a healthy pinch of salt and stir. Add the broth and bring to a boil. Reduce to a simmer and cover the pot. Cook for about 15 minutes, or until zucchini is very tender. Remove from heat.
Stir in the cilantro leaves and corn. Let the soup cool slightly, then puree in a blender, food processor, or with an immersion blender, until smooth. Season to taste with salt and lemon juice.
In a small skillet, heat the remaining tablespoon of oil over medium-high. Cut the remaining tortilla into strips and add to the hot oil. Cook until crisp, then set on paper towels to drain. Serve the soup garnished with a small mound of tortilla strips and the relish.
1 serrano or jalapeno chile, seeded and chopped
2 medium-sized zucchini, quartered lengthwise and chopped
1 small bunch of cilantro, stems and leaves divided, chopped
1 medium onion, thinly sliced
2 tablespoons chopped parsley
1 tablespoon chopped mint (dried mint, like for tea, also works)
2 corn tortillas (you could also use a handful of tortilla chips - the blue corn ones look especially nice)
salt to taste
3 cups chicken or vegetable broth
2 cups corn
juice of 1 lemon
DIRECTIONS:
We like to reserve a few slices of onion and zucchini and a few sprigs of cilantro to make into a relish to put on top. Chop finely, sprinkle with salt and lemon juice, and set aside.
Heat one tablespoon of the oil in a medium soup pot over medium-high heat. Add the chile, zucchini, cilantro stems, onion, parsley, and mint. Cook, stirring occasionally, until onion is softened and zucchini is starting to get tender, about 10 minutes.
Tear up one of the tortillas into pieces and add it to the pot. Add a healthy pinch of salt and stir. Add the broth and bring to a boil. Reduce to a simmer and cover the pot. Cook for about 15 minutes, or until zucchini is very tender. Remove from heat.
Stir in the cilantro leaves and corn. Let the soup cool slightly, then puree in a blender, food processor, or with an immersion blender, until smooth. Season to taste with salt and lemon juice.
In a small skillet, heat the remaining tablespoon of oil over medium-high. Cut the remaining tortilla into strips and add to the hot oil. Cook until crisp, then set on paper towels to drain. Serve the soup garnished with a small mound of tortilla strips and the relish.
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