The August vegetable explosion is on! Tomatoes are ripe and richly flavored, squash is thin-skinned and tender. All are available in peak abundance at local farmer’s markets. This “soup” of vegetables simply stewed in their own juices cooks, as if by magic, with a simple layering of the ingredients in a pot. I culled this one from my mom’s recipe box – one I remember thinking was completely crazy – cooking lettuce – that’s salad! A crunchy head of Romaine is a key component as ninety five percent of the lettuce’s own bulk weight is water which supplements much of the broth. A dish that won’t whack you over the head with aggressive flavors, but will enchant you spoonful by spoonful with a colorful tangle of vegetables and a co-mingling of naturally sweet juices enhanced by a grace of salt.

Layered Vegetable Soup
(ever so very slightly) Adapted from Nika Hazelton’s Garden Vegetable Soup
Serves: 6

Ingredients:

2 cups sliced ripe tomatoes  - enough to cover the bottom of a 5-6 quart pot

2 cups onions thinly sliced

4 plump cloves garlic thinly sliced

2 cups small zucchini or yellow squash sliced 1/4″ thick

1 cup Romaine lettuce finely shredded

10 oz. package frozen peas (or two lbs. fresh shelled)

1 cup Italian parsley, chopped

1/4 cup torn fresh basil leaves

10 oz. package frozen lima beans (or 2 lbs. fresh, shelled)

1/3 cup extra-virgin olive oil (plus extra for finishing)

Salt to taste

Black pepper to taste

Chunk parmesan for grating (optional)

Spread tomatoes over the bottom of a 5-6 quart pot. Sprinkle lightly with salt. Top the tomatoes with the onions, then garlic and sprinkle lightly with salt. Add the zucchini and lightly salt. Top the zucchini with the lettuce followed by the peas. Sprinkle half of the parsley and all of the basil over the peas and sprinkle lightly with salt. Add the lima beans and the remaining 1/2 cup of parsley, lightly salt and drizzle the olive oil over the top. Cook, covered, over medium-low heat for twenty minutes, or until the vegetables start releasing their liquid (take care to moderate the heat level so the tomatoes do not scorch). Do not remove the cover at all for the first ten minutes.

Remove the cover and mix the vegetables well. Taste a slice of squash and determine if it is done enough for your liking. At peak season, the skin is tender and the squash cooks through quickly – same with the tomatoes. If the soup is done to your liking then you can stop here. If not, continue to cook, covered and low for another ten minutes or so until the vegetables are done enough for your taste.

Correct salt seasoning and grind in some fresh black pepper.

Serve hot, warm or at room temperature (my preference is for the two latter) with a drizzle of olive oil and a grating of parmesan.

This dish is best served on the first day, but subsequent second and third day rewarmings are tasty enough, too.