. apricots; pitted
(about 10-12 medium sized or 18-20 small sized)
red jalapeño; deveined and deseeded
(or not if you like it spicy)
plump garlic cloves
(or 4 smallish ones)
. fresh basil; plus more for garnish
. honey wine vinegar
(apple cider vinegar will work as well)
. extra virgin olive oil
– 3/4 cup water
(depending on how thick you like your soup)
Salt & pepper to taste
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.