Why is it that the fresh taste of the season paired with certain places — in this case my new home in a tree-lined neighborhood in Northampton— enhances my eating pleasure? Perhaps it renders the simplest meal specific, rather than generic. Is this true for you?
So here it is — soup as an ideal late night summer supper, accompanied by the pulse of crickets.
Serves 4, 2 for a hearty dinner
1/3 cup chopped poblano chili
1/3 cup chopped shallots
2 tablespoons olive oil
Kernels from 2 ears of corn
1 scant cup peeled*chopped ripe tomatoes and their juices
1-1/4 cup peeleds* chopped ripe peaches
About 1 cup chicken or vegetable stock
1 tablespoon sherry vinegar or more to taste
About 1/3 cup plain yogurt
1 cucumber, peeled and cubed
Slivered lemon verbena leaves, optional (or your favorite herb)
Salt to taste
1-Cook the chili and shallots over a medium heat in the olive oil, just until the shallots are transparent, but not brown.
2-Add the corn kernels and the stock and simmer for 2-3 minutes. Add the tomatoes and peaches, reserving about 1/4 cup of the peaches for the garnish. (Something I should have done when I created this recipe but did not:)
3-Remove about 1 cup of the soup, mostly solids if you can, and blend until smooth a blender. Add back to the hot soup and simmer for 1 minute to marry the flavors. Salt to taste and chill.
4-Serve cold, generously salted. Top with small dollop of yogurt and a garnish a toss off cucumber, the reserved peaches and lemon verbena, if you have it.
A few simple tips: Make sure the chili is seeded before you chop it. *To peel the tomato and peach: score the bottoms with an X. Drop into boiled water very briefly, remove and then peel. Not essential, but after I shucked and peeled the corn, I snapped the cobs in half and added them to the simmering stock to help season it. A confession: I used the stock to drop and peal the produce, as it was already on the simmer.