It is difficult to find something good to say about August.
I like the sound of August. It has a nice ring to it. But August is not the best month for food. There are no holidays in August. No pies, turkeys, or cookouts to look forward to. The kids go back to school and most significant of all, it is hotter than hell in August. Too hot to even cook out on the grill. And that is why I have officially declared August National Culinary Limbo Month. There really isn't much to do except simply bide my time until September, when nature, hopefully, will deliver us a reprieve from this dry, torrid season.
Some of you may have noticed that I haven't posted a chilled soup recipe yet. And August does seem the appropriate month to do so. Unfortunately, chilled soups just aren't my thing. Maybe it's because they aren't popular here in my part of the country. Rarely do I see them on a menu. Cold soup seems to be a bit of an oxymoron here.
One thing I do love, however, and crave, is vegetables. So in order to stave off those I'm hungry but nothing sounds good in the middle of blazing hot August cravings, I decided to concede with Mother Nature, and make a big, boiling pot of soup. Crazy, I know. But it actually worked.
When I dished up this rich, tomatoey, vegetable laden soup for the kids, I admiringly called it August Soup. But another and perhaps more appropriate name for it may have been Everything I've Got In The Fridge Soup. For that is essentially what I did - dump every vegetable I had into the pot. And the results were surprisingly tasty.