Apricot Gazpacho ~ this uber refreshing summer starter is a playful riff on the classic Spanish cold soup. The sweetness of the apricots is balanced with a touch of fresh lime and sherry vinegar, along with a little sharp bite from red onion. A drizzle of evoo, some fresh cracked black pepper, and an ice cube completes the experience!
Fruit soup ~ if the idea scares you don’t run off just yet, fruit soups are traditional in cuisines all over the globe, including Scandinavia, Eastern Europe, the Mediterranean, Latin America, and beyond. The idea of a cold apricot soup doesn’t seem quite so crazy when you consider that tomatoes are also a fruit, and tomato gazpacho is one of the greatest dishes ever invented.
To make this simple but oh-so refreshing soup I used some very ripe black velvet apricots. Black velvet apricots are a cross between apricots and plums, and so they’re a little more juicy than regular apricots, and perfect for this soup. If you’ve got juicy regular apricots, or plums, you can use those too.
I peeled the fruit and squished them through my fingers to break them up and remove the pits. The fruit was so ripe it didn’t resist. I used about 8 apricots for 2 servings of soup.
This makes a wonderful lunch or appetizer. I like the idea of serving this in small shooter glasses as a party starter, too (the flavor is like a burst of sunshine, and a little goes a long way.) I loved this soup so much that I’m now praying for triple digits, just to have an excuse to make more.
other fruits to use for fruit gazpacho ~
- cantaloupe or honeydew
Other gazpachos to try~
Apricot Gazpacho ~ this uber refreshing summer starter is playfully rooted in Spanish tradition. The sweetness of the apricots is balanced with a touch of fresh lime and sherry vinegar, along with a little sharp bite from red onion. A drizzle of evoo, some fresh cracked black pepper, and an ice cube completes the experience!
- 8-10 black velvet apricots, peeled, pitted, and crushed (to make about 1 1/2 cups puree)
- 1 Tbsp extra virgin olive oil (plus more for drizzling)
- 2 tsp sherry vinegar (more to taste)
- juice of 1/2 lime
- minced red onion
- baby basil, cilantro, or mint leaves
- freshly crushed black pepper
- drizzle of extra virgin olive oil
- ice cubes
- Pulse the crushed apricots in a food processor a few times to create a rough puree. Don't puree completely, a little bit of texture is fine.
- Add the oil, vinegar, lime juice, and a pinch of salt to the puree. Taste to adjust any of the seasonings, Chill for at least an hour or 2 before serving.
- Serve in small bowls garnished with minced red onion, basil, cilantro, or mint leaves, fresh pepper, drizzle of oil, and an ice cube, if desired.
Make this apricot gazpacho your own ~
- Make it spicy ~ add some minced jalapeño peppers on top.
- Make it with other fruit, see the list of suggestions above.