I’m not ready to wear socks yet. It’s technically still summer, and I plan to squeeze out every bit of joy from the last moments of the season. The markets are still overflowing with corn, peppers and tomatoes, so I’m going to ignore the pumpkins for just a bit longer.

This late summer soup comes together quickly. I grilled tomatoes, sweet red peppers, a jalapeno pepper, sweet onion and some corn. I dumped everything, except for the corn, into the blender and puréed until smooth.

The soup could be served heated or chilled, your choice. I like to serve it with some do-it-yourself garnishes. I filled some little bowls with diced cucumber, red pepper and charred corn.

If you’ve got a bit of extra time, make some lacy Parmesan crisps to crumble up into the soup for some crunch. They take about 8 minutes to bake in the oven.