Zucchini Soup with Anaheim Chile Salsa and Corn Salad

Ingredients

ZUCCHINI SOUP

2 pounds zucchini, stems removed, medium dice
1 medium yellow onion, large dice
3 cloves garlic, minced
6 sprigs fresh thyme
3 Tablespoons unsalted butter
4 cups vegetable broth
1 cup cold water
2 teaspoons kosher salt

Anaheim Chile SALSA

2 small mild Anaheim chiles (or blazing hot if you prefer)
5 small tomatillos
1/4 of a medium yellow onion
2 cloves garlic
1/2 teaspoon kosher salt

SUMMER TOMATO & CORN SALAD

2 ears white corn
1 cup mixed variety cherry tomatoes, sliced in half
3 Tablespoons chopped cilantro
2 teaspoons white vinegar
1/2 teaspoon kosher salt

Serves 8

Instructions

ZUCCHINI SOUP

In a large stockpot, over medium heat, melt butter. Add onions and cook until soft, about 8 minutes. Next, add in garlic and zucchini and lightly saute for about 1 minute. Pour in vegetable broth and cold water, along with thyme and salt. Simmer until zucchini is cooked, about 20 minutes. Take off burner and allow to slightly cool. Remove thyme sprigs and then puree in a food processor or blender. Pour back into stock pot and keep warm over low heat.

HATCH CHILI SALSA

In a dry skillet over high heat roast chilies, tomatillos and onion. Remove stems and seeds from chilies and place all in a blender along with garlic and salt. Puree until smooth. Set aside.

SUMMER TOMATO & CORN SALAD

Remove corn from cob and place kernels into a small bowl. Slice tomatoes and add to the bowl with cilantro, vinegar and salt.

ASSEMBLY

Ladle soup into a bowl. Drizzle with salsa. Place a small serving of corn salad in the center of the bowl.

COOKING NOTES

This soup can be eaten warm or cold like a gazpacho. If serving warm, keep salsa and corn salad room temperature when garnishing the soup.

Slightly adapted from boastfulfood.com