Courses: Soups & Salads Cuisines: Vegetables / Vegetarian Summer on the north shore of Long Island is divine! Every day, the Long Island Sound provides breath-taking views, no matter if the weather is sunny or cloudy, rainy or blistering hot. The Long Island farm-stands and CSAs (Community Supported Agricultural collective) are overflowing with the most gorgeous bounty of fresh, Long-Island grown vegetables, fruits, and flowers. CSAs are now popping up across North America. What makes them so special is not only do they allow us to "eat locally," but they also allow us to reconnect with the land, they enable us to try new produce that we not have purchased otherwise, they help create community by introducing us to those around us. Perhaps one of the most important features of the CSA is that often, many CSAs contribute their extra produce to soup kitchens and shelters, providing fresh sustenance to those who usually rely on canned vegetables and fruits. This past Shabbat (Saturday), one of my congregants brought some of her extra CSA produce to our Torah study group. I was the lucky recipient of some beautiful beets: golden yellow beets, candy-cane red-and-white striped beets and ruby-red beets. I had seen some recipes for a beet and cilantro gazpacho, but wanted to try my own version of it. I love a cold soup on a hot summer's day. I think you'll find this version perfect for a summer lunch, brunch, or a light fish/chicken dinner.