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Apricot Gazpacho
Author:
Michelle De La Cerda
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Ingredients
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 +/-
Instructions
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.