Ripe tomatoes and beer

It was the best of times, it was the worst of times.

My apologies to the spirit of Mr. Dickens, but I can't help recalling his famous line when pondering the opportunities and challenges of late summer weight loss efforts.

For those striving to eat better and exercise more, August in the northern hemisphere offers near-perfect conditions. Farm stands and markets are bursting with fresh produce, and the weather is usually ideal for outdoor activities. 

And yet....

gazpacho-to-be

Summer can bring an intensity in the temptations that derail our efforts. Invitations increase to food fests such as picnics, cookouts and family reunions. Adult social life often incorporates food and alcohol, and even the regular, ordinary activities such as dates with friends can reach a frenzied level in summer. Throw in vacations and travel, which mean more meals away from home, and the produce stand starts to resemble the aspirin after an evening of excess.

For those of us in foodie towns, the challenge can be acute. Here in northern Michigan, wineries and microbrews are popping up like earthworms after a rain. Many of the breweries are within walking distance of my house! Well, that's something, right? If I walk there and back, don't I cancel out the calories? Not when the walk takes 5 minutes. 

(Coming soon for Traverse City friends: a post on the particular challenges of The Little Fleet neighborhood.)

I favor a zen-like, moderation-in-all-things approach to weight loss, and nearly all of the peer-reviewed research I've read about indicates a balanced strategy is the most effective way, or even the only way, to lose it and keep it off. Go ahead and enjoy a pint at the pub with your friends, just make sure you balance it with some physical activity before or after, and include at least one high-nutrient, low-calorie meal in your day.

One such meal could be a simple, veggie-filled chilled soup. Late summer is the best season for gazpacho, which you can make in 5 minutes if you have a blender or food processor (maybe 10 minutes with a knife). Vary the ingredients for what's in your fridge -- really, almost any summer veggie can go in a gazpacho. I added a small roasted eggplant left over from dinner last night to this basic recipe:

gazpacho

Simple Gazpacho

2 large, ripe tomatoes

1 cucumber

1 or 2 garlic cloves

1 large slice of day-old bread

handful of parsley

2 tbsps olive oil

1 tbsp sherry or red wine vinegar

salt and pepper to taste

Pulse the bread, parsley and garlic in the blender until finely chopped. Add the cucumber and pulse a few times. Do the same with the tomatoes. Add the olive oil and vinegar, pulse again until you like the texture, or whiz it until completely smooth. Add a little water if you want a thinner soup. Add salt and pepper to taste. Chill if you don't want to eat it right away.

Makes 4 cups. 130 calories per 1-cup serving.

Tomorrow: inspired cookbooks for making the most of the harvest.