Today is the last day of summer, but there is still time to get tomatoes and make gazpacho. It was 88 degrees in New York City today, so one more cool soup is in order before we get cozy!
Somehow in the midst of all the late summer activity I have failed to talk about tomatoes. I have been eating them. And cooking them. In fact, let me back up and say that the main reason I haven’t talked about tomatoes here is because I have been busy hunting them down, like defenseless prey.
Do you believe in spontaneous combustion? Because I may burst into flames as I’m writing this. If I trail off you will know what happened.
Sometimes (like right now) it is too damn hot to cook.
But don’t resort to delivery yet!
Oh the horror! This was and is (in my memory anyway), a golden beet.
I had lovingly swaddled this beet in foil and nestled it with its other vegetable compatriots in my refrigerator’s crisper drawer.
And that’s where it stayed for days.
More like weeks.
Maybe since late June?
Ripe cantaloupe, fresh herbs and a drizzle of white wine vinegar and olive oil over lettuce make a cooling combo on a hot summer night.