Although it’s summer, I find soup to be so satisfying at any time of year.  I came up with this recipe in an effort to create a summer soup that was flavorful, seasonal and fresh. The soup started out as a gazpacho, but evolved into a soup featuring the delicious corn that is currently in season.  Sticking with the color yellow, I added the yellow squash and  yellow cherry tomatoes and found some amazing golden watermelon at the market which added just the right amount of sweetness to this soup.  The flavors in this make=ahead soup marry the  flavors of summer in a dish that can be served warm or chilled.  The garnishes provide extra hints of flavor to a bowl of summer sunshine and goodness that is very simply prepared.

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Serves 4, as a first course

Click here for the recipe.