Apricot Gazpacho

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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

  1. Add all ingredients, except the feta, to a blender or food processer.
  2. Blend until smooth.
  3. Chill for an hour or more in an airtight container.
  4. When serving, garnish with chopped fresh basil and feta cheese.