I have been craving a good vegetable soup lately, seems just right for very hot and humid mid-summer in Mississippi. I thought about a beef, or a chicken stew, but I have a hard time facing meat this time of the year, it’s just too heavy. This weather demands something light, but delicious.
I was making an ingredient list for the grocery store and realized that the vegetable soup I had in mind looked suspiciously like gazpacho, the famous soup from Spain that is served cold. They are very much alike, but I think the gazpacho needs cucumber, red wine vinegar and a chopped avocado and maybe a few grilled shrimp as a topping, along with a glass of good Spanish wine!
As with anything I cook with a mirepoix like base (onions, carrots and celery), it takes time to get it right. Think of a raw onion, then an onion that has been cooked dark brown for French onion soup. That’s the range of flavors you can get, the point being that if you cook them low and slow for a long time, the flavors really develop and become much more hearty.
So, I start with a chopped onion, diced bell pepper, and two diced and seeded jalapenos, sautéed slowly in good olive oil and butter for at least 20 minutes and well-seasoned with red pepper flakes and a good Italian seasoning (my favorite is Gustus Vitae). Take your time and get them well caramelized, stirring often. Add a can if imported whole Italian tomatoes (they are the best!) and about four cups of tomato juice, bring to a simmer, taste and re-season as necessary. Add baby potatoes, halved, and carrots, and simmer until almost tender. Then add a large, diced zucchini, and just about any other vegetable you like (squash and celery are good choices). Remember to taste and re-season often, and don’t go too light on the salt (it is a flavor intensifier).
Soups like this are always better the next day, so, if you can, keep it overnight and serve it the next dy. Please remember to let it come to room temp before putting it in the refrigerator, you don’t want any bacteria growing in a still warm pot overnight. This soup can be served warm or cool, but not cold. If it is served too cold, much of the flavor will be lost.
As with anything you cook, remember the basics; season as you go, select guests that are compatible, and always make sure to /start the meal with a loaf of crunchy French bread on the table, and some very good butter.