Summer in a Bowl

The Greenmarket is at that summer/autumn transition stage where tomatoes are piled beside apples, cauliflowers beside corn. Tonight I made our favorite easy easy soup for dinner, to sort of kiss summer's produce goodbye, even if there's still both main ingredients aplenty next week.

Tomato Corn Soup
Per person: 1/2 onion, 1 large ripe beefsteak tomato, 1 ear of corn.
Chop onion, saute in olive oil til translucent. Add chopped tomatoes. Add generous sprigs of fresh thyme, basil and rosemary. After tomatoes are heated and simmering, add corn that has been cut from the cob. Add salt and pepper, and about 1/2 cup water per tomato. Stir. Cover. Cook over low heat for about 10-15 minutes. Do not overcook.

Serve with:
Diced sharp white cheddar cheese; it melts into the soup and becomes pure yum.
Fresh baked sourdough or other crusty bread.
Lemonade or Vinho Verde.

Particulars:
I like to include 1 yellow beefsteak tomato in each batch, as the soup turns a most beautiful golden color. I prefer white or bicolor corn, they're sweeter. I don't include garlic, it overwhelms the delicate flavors. The only possible other veggie to include would be yellow zucchini, finely diced, but that's only if you have tons of zucchini to use and have become desperate.

Needless to say, this recipe should NEVER be attempted with canned tomatoes, frozen corn and dried herbs. This would result only in a cruel parody of the fresh version. But it does reheat pretty well, so make lots and eat it day after day til summer is over.