Spicy Zucchini & Corn Soup

With just a little planning on my part I was able to enjoy a taste of summer this week. Made back in August, this soup was one of the many ways I found to combat the zucchini onslaught from my garden.

(This recipe is an adaptation of one I photocopied years ago from an Italian cookbook my mother had on her shelf. I have no idea which book.)

Ingredients

• 4 ears fresh corn
• 4 tablespoon extra virgin olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 4 fresh tomatoes, seeded and chopped
• 4 cups zucchini, thinly sliced
• 4 cups broth
• 3 tablespoons fresh basil, finely chopped
• 1 small dried cayenne pepper
• Salt and black pepper to taste
• Fresh grated pecorino cheese (optional)

Directions

1. Cut the corn kernels off the cob. Set them aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the diced onion and saute for about five minutes.
4. Add the minced garlic and cook until lightly golden (about 1 minute).
5. Add the corn kernels, tomatoes, zucchini, broth, basil, cayenne pepper and salt to the the pot.
6. Bring it up to a boil, then put on the lid and lower the heat to a simmer.
7. Cook until the zucchini are fork tender (about 10-15 minutes).
8. Serve and/or let it cool, then pour into 1-quart containers and freeze for later.

In August it wasn’t easy to slave over a hot stove making quarts and quarts of soup but I knew it would pay off. It definitely was worth the work.