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…