1 1/4 pounds yellow summer squash, sliced into 1/2 inch slices crosswise

4 ears corn, corn kernels removed from the cob and cobs saved

3 – 4 cups vegetable stock or water

1 jalapeno, minced

1/2 large onion, chopped

3 cloves garlic, minced

1 tbsp olive oil

1 tsp ground cumin

sea salt and freshly ground black pepper to taste

juice of  1 lime or EVOO Persian lime oil, to finish

2 tbsp chopped cilantro

plain yogurt to garnish

Heat the olive oil in a soup pot. Saute the garlic and onion in the oil until translucent. Add in the cumin and saute for 1 minute. Add the corn from 2 of the ears saving the remaining corn for later, squash, and jalapeno into the pot and saute another couple minutes. Add in the stock, enough to cover the vegetables, and the corn cobs. Bring to a boil and simmer about 15 – 20 minutes or until the squash is very tender. Remove the cobs and puree the soup in a blender. Return to the pot. Season to taste with salt, pepper and lime juice or Persian Lime oil. About 5 minutes before serving, add in the remaining corn kernels. Serve in bowls garnished with cilantro and yogurt.