I just got back from doing the Taste of Dublin which was a blast. While travelling I was thinking about what food is coming into season right now. Peaches are beginning to ripen beautifully and I always feel like grapes are better in summer than other months, so I decided to create a clean and crisp white gazpacho.
Of course, I am not going to leave you without a cocktail this week. This green gin tea cocktail can also be enjoyed as a non-alcoholic drink. Enjoy!
White gazpacho with almonds and mint
>500ml chicken stock
>200g white bread, cut into small pieces, crust removed
>100g slivered almonds, blanched
>1 tsp salt
>200g white seedless grapes
>2 cucumbers, peeled and cut into 1-inch pieces
>4 tbsp white vinegar
>100ml extra virgin olive oil
> Mint and slivered almonds, to garnish
>Bring the stock to a light simmer in a saucepan and add the bread.
>Put almonds and salt in a food processor and pulse.
>Add bread and stock mixture and pulse again.
>Add grapes and cucumbers and blend.
>Mix vinegar and olive oil and pour in a steady stream into the food processor until well blended.
>Pour into a container and chill in the fridge for two hours.
>Serve in bowls and garnish with mint and almonds.
Grilled peaches and bacon salad with buttermilk dressing
>100ml sour cream
>100ml light mayonnaise
>2 tbsp mint
>2 tbsp chives
>1 tbsp tarragon
>2 tsp white vinegar
>12 slices thick-cut bacon
>3 tbsp maple syrup
>4 sweet onions, such as Vidalia
>Extra virgin olive oil
>4 peaches, cut into segments
>2 bags mixed greens
>Preheat oven to 180°C
>In a food processor, blend all dressing ingredients until well combined.
>Set aside in the fridge.
>Lay bacon slices on parchment paper on a tray and place in the pre-heated oven and bake for 25 minutes.
>Remove the bacon after 15 minutes, drizzle with maple syrup and place back in oven for remaining time.
>Slice onions into ½ in slices and sauté in a large saucepan with some olive oil until well browned, about 10 minutes.
>Remove and set aside on a plate lined with a paper towel.
>Cut segments from peaches and grill on a grill pan or a barbecue until you get nice grill marks, about two minutes each side.
>Assemble salad as follows: place greens in middle of plate, top with cut bacon, onions, peaches and finally drizzle with dressing.
>Serve with some crusty bread.
Green gin tea
Makes 1 litre
>750ml brewed fresh strong green tea, use extra bags
>4 cucumbers, peeled and cut into 1-inch pieces
>100g caster sugar
>150ml lemon juice
>In a food processor, blend the green tea, cucumbers and sugar. You may need to do this in batches.
>Transfer to a large jug, add lemon juice and gin.
>Pour into glasses filled with ice.
>Garnish with mint and extra cucumber slices.