Yellow Summer Squash and Corn Soup

• 1 pound yellow summer squash
• 2 ears corn
• 3 large shallots
• 2 large garlic cloves
• 1 fresh jalapeno chile
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 2 1/2 cups water
• Garnish: corn kernels, chopped fresh jalapeno chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

1. Cut summer squash crosswise into 1/2-inch-thick slices.
2. Shuck corn and, working over a bowl, cut kernels from cobs.
3. Halve cobs.
4. Chop shallots and mince garlic.
5. Wearing rubber gloves, chop chile, with seeds if desired.
6. In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes.
7. Stir in water and simmer mixture until squash is very tender, about 15 minutes.
8. Discard cobs.
9. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl.
10. Season soup with salt and pepper.
11. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

corn, shallots, garlic, jalapeno chile, olive oil, ground cumin, water, corn kernels

Taken from www.epicurious.com/recipes/food/views/yellow-summer-squash-and-corn-soup-15249 (may not work)