I recently was invited to a  farm to table tasting. One of the courses  placed in front of me was a tiny insulting “bowl” of Spicy Zucchini soup. It was so damn good and if I wasn’t in public I most likely would have slurped up the two spoons. After consulting my Soup Bible, I come up with my own spin on the recipe. Welcome to summer

• Olive oil
• Onion, finely chopped
• Quarter red bell pepper
• Parmesan cheese rinds
• 1 jalapeno
• 3 chopped garlic cloves
• 2 pounds chopped zucchini (skin on), about 4-5cups
• Herbn’ Farm
• 3 cups chicken broth
• 1 cup milk
• 4-5 mint leaves
• ¼ cup fresh cilantro
• 1 potato or 1 1/2 cups chopped day-old bread

Directions : Heat the olive oil in a large Dutch oven over medium-high heat. In food processor add onion, garlic, bell pepper and jalapeno (this is mirepoix) Add mirepoix to Dutch oven in olive oil and sauté until the onions are translucent. Add zucchini and sauté for another three to four minutes, stirring often. Sprinkle with Herb’n Farm. In food processor give the mint and the cilantro a quick pulse Add to the Dutch oven along with the chopped the bread or potato (I used both as my day old bread was hard as a rock),  add broth, and bring to a boil. Reduce heat and simmer gently for 20 minutes. Remove from heat. Add cup of milk  and grated Parmesan cheese rinds. Purée in a blender or food processor until smooth, working in batches if necessary; or use an immersion blender.  Garnish with sprigs of mint or cilantro.