Creamy rich tomato soup and a grilled cheese sandwich: does any food pairing evoke childhood more than that? Like all moms in the 1950s, my mother was the queen of the red-and-white canned soup, and white bread sandwiches oozing processed American cheese. Don't get me wrong; I loved it then, and might love it still. However, my adult body craves something lighter, especially when it comes to soup. Skip the cream, load up on the tomato, add a bit of herbs and spices, maybe a companion sweet vegetable like red bell peppers or carrots. Skinnier soup, skinnier me.
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Envy isn't an attractive trait, but I must admit that I envy my friends who grow cucumbers in their gardens. Nothing refreshes more than the crunch of a young cuke picked right off the vine. The cucumbers I buy at the farmers' market most often end up in salad, in smoothies, or in my pickling jar. A few lucky ones morph into chilled soups that cool me down on the hottest summer days.
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The zucchini are coming! The zucchini are coming! It's that time of year. Gardens everywhere are beginning to spit out fully formed zucchini faster than anyone could possibly cook them. You can never have too many new ideas, so why not start with soup? Many zucchini soups freeze well, so you can serve them later in the season when the zucchini glut has subsided.
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