Apricot Gazpacho

1. 1

   Chop apricots, tomatoes, and yellow pepper into chunks and place in a large bowl along with olive oil and crushed garlic. Allow to infuse (covered) in the fridge for a few hours, or overnight.

2. 2

   Blend with a magimix (or hand blender), adding cold water to thin the soup if it is too thick. Pass through a drum sieve.

3. 3

   Season with salt and sherry vinegar and return to the fridge to chill for at least a few hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.