You get the picture. Since my husband has been out of town the last several days, the dog is ESPECIALLY on guard. In fact, she has taken to sleeping in the front entrance-way. Perhaps she thinks if he comes home, she will be the first to see him. Or maybe she thinks--just let any intruder try to get in--I'm all over it.
Saturday, May 19, 2007
Saturday Soup 12
Today is our neighborhood yard sale. That means, while the posted signs say 8 a.m. to ??, in reality people start trolling our streets around 6 a.m. or so. And that got our dog's attention. I don't know what part of her "breeding" this is, but she barks ferociously in response to outside noises. So, squirrels running across the roof --BARK, BARK! Car doors shutting --BARK, BARK! People walking by talking --BARK, BARK! Bicyclists whizzing by --BARK, BARK!
Well, I arose MUCH earlier on a Saturday than I would normally--up at 6:19 a.m. because the dog heard something.
What does this have to do with soup? (Tapping finger to lips, furrowing brow, scrunching up face!) Actually--nothing. Just thought I'd share the joy of an early morning.
Herewith today's soup. And an announcement--the Saturday Soup feature will begin a summer respite next week. I suspect most people don't make soup during the warmer months of the year (unless they are cold soups). Since all my recipes are from our church Bistro which is mid-winter, all the soups are hot. So, beginning Memorial Day weekend (in the US) and continuing until after Labor Day (also in the US) Saturday Soups will be on vacation.
Serves at least 12
1 or 2 zucchini
1 or 2 yellow squash
8 medium size tomatoes
1 purple onion
1 green pepper
1 small can V-8 juice
1. In a large soup pot, place a good amount of olive oil, enough to cover the bottom of pot.
Wash the onion, remove skin and thinly slice. Wash and core green pepper, also slice. Place these in bottom of pot and saute on medium high heat until tender. Then turn heat back to low.
2. Take eggplant, wash and cut into 1" cubes. Place this on top of onion and peppers.
3. Take 2 tomatoes and slice, then place on top of eggplant, then season this layer liberally with basil, some salt and pepper.
4. Repeat this layering process with zucchini, and tomatoes with seasoning; then again with yellow squash, tomatoes and seasoning.
5. Pour the V-8 juice across the top of the whole mix.
6. Simmer the whole mixture until vegetable are tender.
This is really a vegetable stew, that can be served as a soup alone, or as a side-dish with a meal. It can be served hot or cold. It also stores well in the refrigerator.
I make ratatouille (pronounced rat-ta-too-ee) all summer long and it has become one of our favorite summer dishes.
Until the fall--enjoy summertime!