- 1 lb. yellow squash
- 2 ears of corn
- 3 large shallots
- 2 large garlic cloves
- 1 fresh jalapeno
- 1 tablespoon Chipotle Olive Oil
- 1/4 teaspoon cumin, ground
- 2-1/2 cups water
- Wearing rubber gloves, chop jalapeno, keeping seeds, if desired.
- In a 5-quart heavy kettle, combine all ingredients (including cobs) except the water and cook over moderate heat, stirring 3 minutes.
- Sir 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 bowls and garnish with corn, jalapenos, cilantro, small dollops of sour cream, and squash.
- This soup can be served cold. To do so, before ladling into individual bowls, place the big bowl of soup into a larger bowl filled 1/2 full with ice water and ice cubes. Chill the soup for at least 15 minutes
- Cut yellow squash cross-wise into 1/2-inch thick slices.
- Shuck corn and, working over a bowl, cut kernels from cobs. Halve the cobs.
- Chop shallots and mince garlic.