This casual barbecue makes gracious summer entertaining easy. Assembling the gazpacho up to eight hours ahead allows time for the flavors to develop. Grill the chicken thighs and pork chops in batches and glaze with a barbecue sauce laced with chili, garlic, orange, and cumin. For sides, a potato and green bean salad is dressed with purchased pesto. Ripe peaches need little enhancing. Sliced into a glass of sparkling wine with a splash of peach schnapps, they make a delightful bellini to enjoy before dinner. For a sweet finale, we have some equally effortless peach desserts.
Grilled Tomato-Bell Pepper Gazpacho
Grilled Chicken and Pork with Orange-Cumin Glaze
Pesto Potato Salad with Green Beans
Grilled Corn with Smoked Paprika Butter
Easy Peach Bellinis
Indian Pale Ale
A Great Peach Dessert
PARFAITS
Cook chunks of peeled peaches in simple syrup until just softened. Cool and layer in tall glasses with sweetened crème fraîche and blueberries.
SHORTCAKES
Cut biscuits in half and fill with thin peach slices that have been tossed with sugar and a splash of vanilla extract. Top peaches with sweetened whipped cream.
COBBLER
Mix chunks of peeled peaches with brown sugar, lemon juice, and cinnamon. Make a topping of granola and butter. Bake until bubbly.
SERVES 8