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.
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
Ready to blend
- 2 lbs . apricots; pitted (about 10-12 medium sized or 18-20 small sized)
- 1 red jalapeño; deveined and deseeded (or not if you like it spicy)
- 2 plump garlic cloves (or 4 smallish ones)
- 1/2 cucumber; peeled
- 4 tbsp . fresh basil; plus more for garnish
- 2 tbsp . honey wine vinegar (apple cider vinegar will work as well)
- 1/2 red onion
- 2 tbsp . extra virgin olive oil
- 1/2 – 3/4 cup water (depending on how thick you like your soup)
- Salt & pepper to taste
- 1/4 cup feta cheese +/-
Add all ingredients, except the feta, to a blender or food processer.
Blend until smooth.
Chill for an hour or more in an airtight container.
When serving, garnish with chopped fresh basil and feta cheese.
NaomiJuly 15, 2014 at 1:09 pm
Honey wine vinegar?? Like, made from mead? I have never heard of it, but it sounds like heaven, as mead is pretty much divinity in a liquid form. I wonder if I could make it from mead…
This recipe sounds so intriguing, by the way, we’re deep in apricot season right now.
MichelleJuly 16, 2014 at 2:19 am
Naomi, I am not sure what the process is for making honey wine vinegar. This is the brand I use, which is locally made (in Utah) https://slideridge.com If you make it, let me know how it went. I’m interested in the process. Thanks.
ReneJuly 16, 2014 at 11:35 am
This looks and sounds fabulous! Apricots remind me of my grandma so this dish gives me the warm and fuzzies 😉
MichelleJuly 17, 2014 at 10:29 am
Thank you Rene. Warm fuzzies are the best.
janelleJuly 16, 2014 at 12:28 pm
great looking soup, awesome for date night.
MichelleJuly 17, 2014 at 10:30 am
Katie @ Pearls + GirlsJuly 16, 2014 at 3:00 pm
This is just gorgeous! I love apricots and feta, I never thought to put them together. Great idea, Michelle!!
MichelleJuly 17, 2014 at 10:31 am
Thank you Katie. It was a unique combination and I am always looks for ways to incorporate more feta into my diet. 🙂
anita willittsJuly 16, 2014 at 3:16 pm
My daughter would absolutely love this! She’s coming to visit. We have to try. Yum.
MichelleJuly 17, 2014 at 10:32 am
Thank you Anita, I hope she and you both enjoy it. It is super simple to make and quite refreshing.
Joanne/WineLady CooksJuly 18, 2014 at 2:02 pm
This apricot gazpacho sounds so delicious I can’t wait to try it. I love fresh apricots and I also love making gazpacho. Pinned/shared. Thanks so much for sharing your recipe with Foodie Friends Friday party this weekend. Look forward to seeing you again with another delicious recipe.
MichelleJuly 19, 2014 at 11:41 am
Thank you Joanne, I hope you love the soup. It can’t believe how easy it was to make. I’l see you again next week, thanks!
DavidAugust 11, 2014 at 7:36 am
How many will this serve? to serve more can I simply increase everything? I am not much of a savorist but I follow recipes well.
MichelleAugust 11, 2014 at 3:02 pm
David, it feeds 4 rather heartily, more if you are doing smaller portions.
Healing TomatoAugust 17, 2014 at 11:03 pm
This is a superb recipe! I love Gazpacho but this one takes the cake! I would never have thought of Apricot Gazpacho.
MichelleAugust 19, 2014 at 2:08 pm
Thank you HT. I had a bushel of apricots and knew I couldn’t consume them fast enough as a snack, so I had to get creative.
Rebecca @ Strength and SunshineJune 24, 2015 at 5:23 am
I’ve never made any type of gazpacho, but this sounds amazing! Sweet, spicy, perfect for a light summer meal!
MichelleJune 25, 2015 at 12:32 am
I hope you get the opportunity to try a gazpacho, they are unique but delicious.
Joy @ Joy Love FoodJune 24, 2015 at 6:13 am
Yum, I love chilled soups and gazpachos! I regularly make a peach gazpacho, but haven’t tried apricots, it sounds wonderful!
MichelleJune 25, 2015 at 12:32 am
Oh peach would be delicious.
kristy @ the wicked noodleJune 24, 2015 at 2:44 pm
What an absolutely lovely dish! So creative and PERFECT for a romantic dinner!
MichelleJune 25, 2015 at 12:31 am
Thank you Kristy.
Gwen @simplyhealthyfamilyJune 24, 2015 at 5:18 pm
I don’t think I can wait for a special occasion to try this! Gorgeous and of course apricots are my favorite treat. Saving and sharing.
MichelleJune 25, 2015 at 12:30 am
Thank you Gwen, I truly hope you enjoy it.
Josie - Eat Thrive GlowJune 24, 2015 at 8:30 pm
Love apricots and gazpacho so I definitely have to try this recipe out! 🙂
MichelleJune 25, 2015 at 12:29 am
It’s really refreshing and filling.