Apricot Gazpacho
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!
Ingredients
- 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
- salt
garnish
- minced red onion
- baby basil, cilantro, or mint leaves
- freshly crushed black pepper
- drizzle of extra virgin olive oil
- ice cubes
Instructions
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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