The Summer cooking manifesto – shop at the farmers’ markets; keep food clean, simple and chilled; and savor every mouthful.
With three weeks left in the Summer-house, I was making the most of what the Long Island farm-stands had to offer. This week, it was fresh peas, heirloom tomatoes and juicy peaches. On the menu – chilled pea and mint soup; heirloom tomato salad; tuna tartare and peaches dressed in champagne.
The chilled pea and mint soup was a winner. With only six ingredients, it is perfect for a beach picnic, simple lunch or pre-dinner appetizer.
The key is to serve it really cold.Photo Credit: www.gourmettraveller.com.au