Corn, zucchini & tomato soup

 

 

 

 

 

 

 

Fresh corn tastes magical, barely cooked and cut from the cob it has an almost grassy sweet lightness that is otherwise totally lost and catapults it far, far away from possible associations with chicken feed. It only needs a minimum of dressing (butter & salt; lime & chilli; epazote) or other ingredients as company to shine like in this perfect summer salad or today’s soup. This simple dish has become an instant hit at supper time with even the most demanding of customers (small Michelin testers, only ‘slightly’ less well-mannered) and is my go-to summer soup this year.

What I originally only intended for the children is a real winner for all of us when the temperatures are high and even the thought of dinner feels like a lead weight in the stomach. Basil gives it a deserved kick and apart from salt & pepper there is no other seasoning necessary. Served lukewarm or even cold like a Gazpacho it transports well in a Thermos for a picnic or beach/pool day and can be spooned (in it’s thicker version) or sipped from cups.

Measurements or proportions are intentionally given in a lackadaisical way since the sizes of these veg can vary and I tend to use the stuff I’ve got in my veg box and anyway, who wants to fuss about a soup on a hot day?

 

More summer soups & salads: corn-tomato-basil salad; pea shooter, chickpea salad with cucumber, tomatoes & peppers, broad bean bruschette, lettuce cups with red pepper-lentil balls;

 

Corn zucchini tomato soup


Sweet corn-zucchini-tomato soup

 

2-3 ears of sweet corn
1 zucchino / courgette
3-6 tomatoes or 1/3 bottle tomato passata
chicken or vegetable stock
salt, pepper
basil

 

Cut the corn of the cob and chop all other ingredients. Place in a saucepan with a little chicken stock to taste and cook for the briefest of time, maybe 10 minutes. Season, add freshly torn basil, puree and pass through a sieve to get rid of all the corn kernel skins for a smoother soup. Serve a thicker puree/soup for small babies and a thinner version for more adult eaters at room temperature or even cooled.

 

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Zucchini pickles

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Here’s what to do with the rest of the zucchini glut (self-inflicted, harvested or otherwise acquired), should you by chance having any kicking around your house or a few pounds leftover from last weeks lunch. These pickled zucchini are not mouth-puckering vinegary, they are savoury with a lingering note of distilled herbs and Indian spices, have a subtle sourness and just a whisper of sweetness – think of them as something along the lines of sweet & sour Indian bread-and-butter pickles. Imagine how good they will be with cooked ham, on a sandwich (oh, I should make pastrami), as a side to a cheese platter. Certainly will they be fantastic with turkey & chicken and provide an extra flavour-layer to the great noodle / rice / quinoa / farro bowls that we all will be eating for lunch now that the days are getting shorter.

In all their turmeric glory, they look pretty stunning, don’t they? The yellow, green & red just pop and bring back the summer colours when you get a jar out later in the year. Surely, they will liven up the darkest and dankest of days with their cheery colours and warm aromatic spices. The zucchini pickles are not spicy at all, so feel free to add a few chillies to cover that if you are so inclined. Continue reading