
A sure sign of summer in a Southern kitchen is a bowl or window ledge full of vine-ripened tomatoes from the garden. But an even surer one in mine is a jug of cold soup in the refrigerator. From early June (May when we lived in Savannah) until well into September, there's at least one such jug or bowl of a soup that's as good cold as warm. Though it can be heated to warm us on the odd cool evening, it's mainly there to have cold, to soothe and stir heat-blunted appetites.
At the moment, there are actually two: this summer's first batch of vegetable soup (still not quite like my grandmother's, but getting there) and a summer squash puree with leeks and thyme.
I don't really follow a recipe anymore. It's the same basic formula Read More