Zucchini and Sweet Corn Soup

This was supposed to be a recipe for zucchini ribbon salad, with crunchy roasted chickpeas and crumbles of bright, tangy ricotta salata and a drizzle of extra fruity olive oil on top. But then I caught a weird midsummer cold, no doubt from the frigid tundra that is my office, and somehow that light summery salad became soup.

Unless you’re going the gazpacho route, soup in the summertime is a controversial option–hot liquid on a hot day is usually no bueno. But it’s been pretty mild the past few weeks (downright fall-like in the mornings, much to my chagrin), and soup can be such an easy, satisfying meal on weeknights, even if you don’t have a runny nose and a hacking cough.

Look for small-ish zucchini, since they tend to have more flavor. I used frozen corn that I had in the back of the freezer (see: last minute recipe change), but it was still delicious, and fresh corn would be even better. Lemon zest and juice plus a handful of fresh mint add a zesty freshness to the soup, grounding it firmly in “summer” territory. And I couldn’t resist adding a few crumbles of ricotta salata to finish, because y’know, cheese.

While eating this soup for lunch today, I came to a sad realization: summer is almost over. Labor Day is around the corner, and with it, all the back-to-business craziness of fall. I’m not ready to give up on summer dresses and Central Park picnics and days that last ’til 8 or 9 p.m. Let’s not think about it, and just eat soup instead.

Zucchini and Sweet Corn Soup
Adapted from Eating Well

– 1 tablespoon extra-virgin olive oil

– 1/2 medium red onion, diced

– 2 medium zucchini, peeled and diced

– 1 tablespoon chopped fresh mint, divided

– 1 14-ounce can low-sodium vegetable broth (or water)

– 1/4 teaspoon salt, plus more to taste

– 1 cup fresh (from 1 large ear) or frozen corn kernels

– zest and juice of half a lemon

– 1/4 cup crumbled ricotta salata or feta (optional)

1) In a large pot, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Add the squash and 1/2 tablespoon of mint, and cook, stirring occasionally, 5-7 minutes.

2) Add the corn, broth (or water) and salt and bring to a boil. Reduce the heat to a simmer and cook until the squash is soft and mostly translucent, about 7 minutes more.

3) Use an immersion blender to puree the soup until smooth. (Alternately, you can transfer the soup to a blender and puree until smooth. [But be careful when pureeing hot liquids.])

4) Return the soup to the pot, and simmer over medium heat, stirring occasionally, 3 to 5 minutes more. Remove from the heat and stir in the lemon zest and juice. Garnish with the remaining 1/2 tablespoon of mint and the cheese.