Fall Teases with its Back-to-School Breezes

September Summer Sun Sparkles in September at Davenport Park 

 

The crisp morning air brings focus to reflection and anticipation of what's to come: New school year.  Fresh paper. Clean notebooks. New pens. 

Ready, set, and almost go.

My grandmother warned me that the seasons would speed up. Seems like I just dipped my toe into summer. I push back the rush feeling, and let my mind juggle the events of the past couple of months—the reunions, the dinners, the beach visits, the farmers' markets and their summertime produce. 

And this brings me to the tomatoes! 

If you're lucky enough to have a garden—and/or to have access to a farmers' market—then you know: tomatoes abound! Gazpacho, the traditional Spanish cold soup that celebrates salad in a bowl, is perfect one for this time of year. (In fact--I just looked up that I had shared a version of this recipe on September 5, 2014 in LoHud, when I was writing the Latin Twist column!)

I'm including my basic one here below. So many versions are possible, but this is one of my family favorites: 

Gazpacho

 

Serves  4 to 6

Ingredients

               6 large ripe tomatoes (a mixture of heirloom tomatoes is nice!)

                       1 medium cucumber, peeled and coarsely chopped

                       1 garlic clove, coarsely chopped

                       1/2 teaspoon sweet paprika

                       1/2 teaspoon sugar (optional)

                       1 teaspoon salt

                       2 scallions, a shallot, or one small red onion, chopped

                       1/2 medium green bell pepper

                       1/4 cup olive oil

                       2 tablespoons wine vinegar 

                    Chicken broth to taste (depending on how thick you like your gazpacho)

                       1/4 teaspoon hot sauce (or to taste)

                       1/4 teaspoon crushed oregano

                       1 cup toasted bread crumbs

                       Toasted croutons, and/or chopped parsley, basil, parsley for garnish

                                   

Instructions

1. Coarsely chop the tomatoes.

2. In a food processor or blender, combine the tomatoes, cucumber, garlic, paprika, sugar, salt, scallions, and green pepper.

3. Combine the olive oil, vinegar, hot sauce, oregano, and bread crumbs.

4. Add to the vegetables and blend for 1 minute (you may have to do this in batches!).

5. Cover and chill thoroughly (ideally overnight).

6. When ready to serve, if soup is too thick, add a bit of water, or chilled broth to get a good purée consistency. 

7. Garnish and serve. 

Back to reflecting on this summer, which are still fresh and well documented in photos and notes, continue. I scroll through the memories, which include:  

• Sofia’s Graduation and Visit  
•  Celebration of Sofia's Graduation
• Sol Food Tours' Beginning
• Summer Salads, Ceviches, Gazpachos--and Much, Much More!  
• The Beach, the Beach, the Beach—
• Teaching ESL at the New Rochelle Public Library
• New Babies in the Family-
• Flamenco Classes in Midtown Manhattan
• A week of Flamenco Dance in Sevilla, Spain
• Reunion in Barcelona with my Roommates-
•  MOMA-
• The Whitney
• Farmers Markets
• Dinners with New Recipes
• New Stories to Write 
• Korean Soap Operas to Watch
• Flamenco shows at The Joyce and La Nacional
• Reunion with my Dear Friend in Chicago
• Many, many, many Audio Books to Accompany my Runs and Walks

Like cards in the air, the scenes dance in my head.

And now I plan ahead—notebook poised, next trip planned, next tour planned, reunions with loved ones, dance classes, writing, reading, listening, shows, ESL classes yet to be planned! 

Ah....September!