Apricot Gazpacho

Preparing a meal for a special date night?  Have a special occasion that calls for a delicious multi-course meal?  My friends at Spoonful of Foodies and I have created the perfect menu for you! We began on Monday with a pre-dinner drink and bread.  Today, we shared an appetizer and I am coming to you with the first course soup. Tomorrow the menu will continue and will culminate on Friday.
Here is the menu we’ve published thus far:Drinks: Jennifer at Milk and Honey shared Palomas

Bread: Derik at House of Bakes shared Garlic Bread Rolls

Appetizer: Janelle at Bakes in Slippers shared Spicy Roasted Chickpeas with Lemon Aioli

With it being summer and my part of the country being in a near 100° heat wave, hot soup just didn’t sound appealing.  Then, a few days ago, my cherry dealer called asking if I needed a new fix, in the form of apricots.  I jumped at the chance.  A bushel of apricots, a soup needing to be made, a heat wave all melded in my mind nicely and the idea for Apricot Gazpacho was born.

Over the years I have had many different types of gazpacho but none made with fruit.  I felt so brazen using apricots.  This sweet little stone fruit was about to get a makeover like its never known.  The results…downright delicious.  It was sweet but slightly spicy with the red jalapeño and the layers of flavors were deep and profound.  I am waxing poetic about a soup, a cold soup nonetheless, but after one bite, you will be too.

7/19/14: Now that the week has finished here are the remaining courses:
Salad: Sarah at The Chef Next Door shared Arugula, Pear, and Raspberry SaladMain Dish: Trisha at The Lazy Mom’s Cooking Blog shared Crock Pot Spaghetti Bolognese

Dessert: Loriann at Casa de la Cargill shared Fruit and Goat Cheese Tart

Dessert: Katie at Pearls + Girls shared Almond Lace Napoleons

Digestivo : Rene at My Simple Kitchen shared After Dinner Coffee Cocktail