Courtesy of Cappy’s: Cappy Lawton & Trevor Lawton

Serves 6-8

Roasted Poblano

 1–2 poblano peppers

 Zucchini and Roasted Poblano Soup

 3 tbsp butter

 1 large onion, roughly chopped 

4-5 zucchini, roughly chopped (4 cups) 

2 cups chicken stock 

1/4 tsp sugar

Roasted Poblano

1 cup half-and-half, plus extra if needed

1 tsp kosher salt, plus extra to taste

 1 tsp black pepper, plus extra to taste

 1/2 tsp freshly grated nutmeg

 1/4 tsp cayenne pepper

 Kosher salt and black pepper

 Zest and juice of 1 lime

 ROASTING INSTRUCTIONS

 Preheat oven to 400°F. Roast poblanos in the oven for 25-30 minutes, rotating occasionally, until skins are charred. Transfer peppers to a plastic bag or a bowl and cover. Set aside for 15 minutes to cool, then peel, seed, and coarsely chop. Set aside. 

SOUP INSTRUCTIONS

 Melt butter in a large saucepan over medium heat. Add onion and sauté for 5-10 minutes, until slightly caramelized. Add zucchini and stock and bring to a boil over high heat. Reduce to low heat and simmer for 10-15 minutes, until zucchini is fork tender. Remove from heat and stir in sugar to dissolve. Transfer the mixture to a blender, and add remaining ingredients. Purée until smooth. Season with more salt and pepper. Transfer the mixture to a bowl and set aside to cool to room temperature. Cover and chill in the refrigerator for at least 2 hours. 

Taste the chilled soup and season to taste. Pour into chilled glasses or small bowls. Finish with a pinch of salt and pepper and a squeeze of lime juice.

Excerpted from San Antonio Cooks: Favorite Recipes from Local Chefs and Restaurants by Julia Celeste Rosenfeld. Photography by Jessica Attie. Copyright ©2022 by Julia Celeste Rosenfeld. Recipes copyright ©2022 by Cappy’s. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.