Thursday, September 06, 2007

Summer Soup Is Green, Part... uh, Eleventy-Seven

I keep insisting that summer soup is green and winter soup is orange.
But gazpacho is red, and I have it several times each summer.
Except today the gazpacho was green.
It wasn't technically gazpacho, of the Spanish recipe that includes bread. (Heck, it wasn't even WHITE, of the original Spanish recipe made from almonds.)
But it was chilled green tomato soup, made from ripe, green tomatoes.
So much twisted flavor in those tomatoes (Aunt Ruby's German Green) that you didn't even need to add a splash of vinegar. The additives were minced zucchini, cucumber, leek and serrano pepper.
Every Single Ingredient — except for the salt — came from my yard!


Barbara said...

Is it okay to eat green tomatoes? I've always been a bit nervous of green tomatoes, as eating green, as in unripe fruit causes tummy problems.

Kalyn said...

Love this photo. I want to try this type of tomato.

dancingmorganmouse said...

I'm trying to think of ways you could get local salt but all I can come up with is collecting tears - and it doesn't sound like much weeping goes on at the mad eater house!

katiez said...

I can get local salt! How wierd it that?

Love the green soup. I made yellow last year with my yellow tomates....

shuna fish lydon said...

"Local Greenery" mmmmmmmm.

Zoomie said...

Beautiful presentation, too! Simple but elegant.

cookiecrumb said...

Barbara: It's OK if they're ripe green tomatoes, where the tomato is still green when it's ripe. :D

Kalyn: I probably wouldn't try growing it again, with my limited real estate. But knowing how many tomatoes you plant each year, you should certainly experiment with it.

Mouse: Actually, I have local salt, that I rendered from local ocean water. Just didn't use it.

Katie: Not weird at all, if you live in a local salt locale!
(Mm, yellow soup sounds pretty.)

Shuna: Gotta fortify yourself against all this world madness, eh?

Zoomie: Aw, shucks. That's why I collect so many dishes... Who knew a green parfait glass would come in handy for a soup?

Passionate Eater said...

What are the soup colors for fall and spring? I have been a little silent in the commenting section as of late. . . I am just catching up on all of my food blogs because I just signed up for hi-speed internet this week! As I read your old posts, I realize how much miss the Bay Area and I've missed you!

Ilva said...

Brilliant Cc! A touch of genius!

Lannae said...

No way! Really! That is really a spectacular soup. Let's see, local food miles - 0! Yipee! I am telling you that I am impressed with what your garden has given in just 4 short months.

Stacie said...

elevnty seven! yes! hey, you are quite the gardener, eating meals plucked from the yard!! i am also not joining the elc this year... i like your post, made me feel vindicated. keep that green soup comin! man, i wonder what my chilluns would do if i served them cold green soup?!

cookiecrumb said...

Hey, Passionate Eater. There you are! I've been watching you in NOLA; just haven't commented. Let's get back in the swing.

Ilva: Far too kind. (You should have seen this soup up close; it was almost transluscent.)

Lannae: Thank you for noticing! Me, I'm pretty amazed myself. I know it's been hell for you in the South.

Stacie: We're tired old hands, you and me... loca-pros. Heh. I appreciate your compliment.
Now lemme ask you a question: Why *shouldn't* a kid like cold green soup? (I know. Because he hasn't had any before now, so it's strange.)

SteamyKitchen said...

I wish I could have a little try! It looks so refreshing.

Barbara said...

So green tomatoes are a type of tomato. I don't think I've ever seen them here. I'll ask around at the market come summer.

cookiecrumb said...

Steamy Kitchen: I'm on the verge of blasphemy here, but -- it might have been my favorite cold tomato soup ever!

Barbara: Yes. The most common one I know of here is called Green Zebra (or something). It's a bore, but my Aunt Ruby's are rather tasty. (The trick is figuring out when they're ripe! :D )

Sandi @the WhistleStop Cafe said...

Oh My!
You are brilliant~ and so is that green gazpacho.
The green tomatoes we like are the not-ready-for-picking ones. I'll need to look for these. (I wonder if they even ship them to Alabama?)

cookiecrumb said...

Hi Sandi!
Oh, yes, I know what kind of green tomaters you like for frying.
The Aunt Ruby's are ripe, as you gathered. Gee, I wonder if you can get some down your way. Maybe try growing them yourself? I'll send you seeds if you want.
Anyway, as summer is coming to a screeching halt, it looks like I'll have several green tomatoes of the kind you're most familiar with. They've seemed to stop ripening on the vine. Sigh.

Klaus Larsen said...

hi cookie,

can you please give me or post your ruby tomato recipe?

Turns out I live in San Rafael and I am harvesting those same tomatoes right now and need a good recipe for them!


cookiecrumb said...

Klaus: Howdy, neighbor! I'm sorry to tell you I don't usually cook with recipes. If you need to use one, just get a gazpacho recipe and substitute your Aunt Ruby's for the red tomatoes. Good luck.