Saturday, August 12, 2017

Fantastic Meals. The Top 100 (Mostly Southern) Meals and Side Dishes of All Time.
by Earl G. Fisher

Number 91
Summertime Soup

     When August drifts around every year, there is little to celebrate here in the Deep
South. It's hot and humid one day, hotter and more humid the next. A day or so ago

the humidity was at 99%. I thought we had to be under water to get a 99% reading. 

     There is one good thing about August in the South, however, and that's the

proliferation of summer vegetables. Tomatoes, peppers, okra, squash, and cucumbers

will grow like weeds if there's enough rain. And that's the reason I developed a recipe

for Summertime Soup--it's chock-full of tomatoes and peppers, along with a few other


     During our horrid summers I have a favorite vegetable market I go to once a week

in Millbrook, Alabama, just a few short miles from my house. I like this market over

other ones in our area because one of the family-owned farms--Penton Farms, out of

Verbena, Alabama--sells me a weekly box of "seconds" tomatoes for a very good


         "Seconds" are the tomatoes most buyers don't want, because they usually

consist of over-ripe, under-ripe, small, or blemished fruit. I don't care what they look

like or if I have to toss several of them in the compost pile. I'm not looking for perfect

tomatoes. I use them to make tomato juice, one of my reasons for living--especially in

the summer. Once they become juice, who cares what they used to look like? 

     Now--the recipe for my homemade tomato juice is also on my list of top 100

dishes--it's in my top 10, as a matter of fact. But it's not the dish I'm telling you about


     Summertime soup is a derivative of my tomato juice, however, because once I

squeeze most of the juice from the tomatoes, I have a large pot of  leftover tomato

carcasses--the pulp and skins of the guys who sacrifice their juice so that I can make

it through another awful August. This leftover pot of tomato pulp makes fantastic 

spaghetti sauce, chili sauce, and, of course, Summertime Soup.

     The other main ingredients of this soup are potatoes and peppers, and today I have

some red potatoes, along with some bell and banana peppers that came from the same

farming family that sold me the box of tomato "seconds." The only problem I have

with bell peppers is that most Americans think bell peppers are green when they're

ripe--like limes--making the ripe ones difficult to find. I won't buy green bell peppers.

I like them at the peak of their ripeness, bright red or yellow. This means I often have

to buy banana peppers, which are almost always good and yellow--in other words,


     I don't care which kind of peppers I use--banana or bell. I like them all. 

     So here you go--the ingredients for Summertime Soup.

          2 tbs. good oil, either olive, grape seed, or canola.
          4 cloves garlic, minced
          2 good-sized onions, chopped. I use Vidalia, or other type of sweet onion.
          4 cups peppers, chopped. Red, yellow, banana, bell--it doesn't matter.
          4 cups potatoes, skins on (I always eat the potato skins.)
          1 - 32 oz. container of chicken broth.
          4 cups tomato pulp (or, if you don't have any leftover tomatoes, use two 15 oz.
 cans of stewed tomatoes.
          1 tsp., more or less, Tony Chachere's Original Creole Seasoning.

     Sauté the onions and garlic in the oil. Add the peppers, potatoes, and chicken broth. Bring to boil, reduce heat, and simmer 20 minutes. Add the tomatoes and seasoning, bring back to boil and simmer another 10 minutes. Allow to cool slightly. Add, in batches, to a blender and blend until smooth. Pour a big bold bowlful, add a little more Tony Chachere’s if you dare, and enjoy the fruits of summer.

     Years ago I didn't blend this soup, preferring to eat it with chunks of vegetables,

instead. Now, however, I prefer it smooth, with all the various veggies blended

together. Try it either way, or put some aside before you blend it and have some both

ways. And if you can't have your soup without meat in it, sauté a pound of ground

beef and add it after you blend the veggies.

     No matter which way you choose to make this soup, it's one great way to get

yourself through our danged hot-as-hell summers.

1 comment:

  1. Hello, Earl!

    except for the addition of potatoes, you're actually making gazpacho.

    We're doing fine up here in Maryland. Frederick is usually quite cooler than DC; we're in the shadow of the Catoctin Mountains.

    You GOTTA see Frederick's "Museum of Civil War Medicine." You'll love it!