Florida Vegetable Recipe

Vegetable-6104

Amount	Ingredient
Ingredients
1 pound	yellow squash
2 ears	fresh sweet corn (1 1/2 cup frozen)
3 large	shallots
2 large cloves	garlic
1	fresh jalapeño chile
1 tablespoon	olive oil
1/4 teaspoon	ground cumin
2 1/2 cups	water
Garnish: corn kernels, chopped fresh jalapeño chilies, fresh cilantro leaves, sour cream, and thinly sliced yellow squash

Preparation Cut 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. In a 5-quart heavy kettle combine all ingredients (including shucked 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. Garnish with corn, chilies, cilantro, small dollops of sour cream, and squash.