The calendar asserts that summer is dwindling, but I know better.
Damp air, flat, steely skies until late in the morning and an urge to put on a sweater are only teasers of what will come much later here than most other places in the country. Usually, I allow myself to be lulled into remembering all that I love about Fall weather after having had weeks of heat and humidity, but not this year.
No, I’ve enjoyed the blue skies and temperate weather — pleasant breezes that keep the house cool and the pots on our patio from needing constant watering. I haven’t had my fill yet, but know by the time September has passed, I’ll be ready. It’s usually our warmest month, only once every blue moon or so bringing blustery showers and a thunderstorm. But it’s been years since we’ve seen that.
So for now, a bowl of soup is fine.
Something bright and full of flavor, but not packed with calories.
Take advantage of all the beautiful sweet peppers at the market right now — or if you’re lucky enough to grow them yourself — and try this roasted sweet pepper soup. If you’re thinking it’s still not quite soup weather yet, then freeze it. It’s worth waiting for.