Apricot Gazpacho
User Reviews
4.3
12 reviews
Good
-
Total Time
1 hr 15 mins
-
Cuisine
Mediterranean
Apricot Gazpacho
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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!
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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
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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.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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