Soup for Summer: Part 1 - Squash

Despite the record heat, this is one of my favorite times of year, because week-to-week, there's always something new at the farmers market. The other day, I hit my local market and bought a sea of green -- from bok choy to dill, wild arugula to squash, napa cabbage to garlic scapes. So what to do but make a green soup? I recently subscribed to Eating Well, and also receive their free email newsletter. This recipe was inspired by one of the soups featured. Although it will be a few weeks until the local corn is ready, this is a nice way to use up some of the zucchini that will be flooding the market for weeks to come. And since it's pretty low cal, it's a great soup for bathing suit season too!

Dilled Zucchini and Corn Soup

Ingredients 1 t. Olive oil

1 Shallot, diced 2 Medium zucchinis, chopped 2 C. Chicken broth

1/4 t. Salt Kernels from 1 ear of corn 1 t. Lemon juice 1/4 C. Feta, crumbled

2 t. Fresh dill, chopped

Additional dill, plain yogurt for garnish (optional)

Method Saute shallot in olive oil over medium heat; add zucchini and cook until the squash starts to soften.

Add the broth and salt, bring to a boil and then turn down to a simmer. Cook for 5-10 minutes over low heat.

Puree the soup in a blender until smooth.

Return to put and add corn, cook for 5 additional minutes over low heat.

Remove from heat; stir in lemon juice, dill and feta.

Garnish with additional dill and/or a dollop of plain yogurt.