Vegetarian Apricot & Tomato Gazpacho Soup
published by Lauren Axelrod on Aug 6, 2008
The vault has been opened to my secret stash of recipes from the writer that never sleeps.
If you’ve never had Gazpacho before, you don’t know what you’re missing. I’ll let you in on a little secret. It’s soup. All right, it’s a cold Spanishsoup originating in the Southern region of Andalusia.
Ingredients:
- 1-½ lbs tomatoes
- 1 lbs fresh apricots, pitted, peeled and diced
- 2 tablespoons chopped shallot
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon chopped fresh tarragon
- 1-teaspoon salt
- ½ teaspoon white pepper
- ¼ to ½ cup water
Method:
- Puree 2/3 of tomato and half of apricots with shallots, 1-tablespoon oil, 2 teaspoons tarragon, 4 ice cups, ¾ teaspoon salt, and ¼ teaspoon pepper in a blender
- Blend mixture until smooth
- Force through cheesecloth or sieve into a bowl, discarding any solids
- Toss the remaining tomatoes and apricots with remaining ingredients
- Serve in chilled bowls with a dollop of sour cream and some tomato apricot chutney
# 1 by Joel
August 7th, 2008 at 10:23 pm #
I love Gazpacho Soup.
# 2 by Lauren Axelrod
August 8th, 2008 at 7:24 am #
I do to. This recipe is amazing. It’s a twist from the norm with the apricots but, it’s unique and the flavor is great.
Thanks
# 3 by Chris Stonecipher
November 25th, 2008 at 7:55 pm #
Lauren,
This recipe looks delicious. I had submitted a fix to link this article to Jackie’s Polish Soup to http://www.notecook.com/Soup/Jackies-Polish-Soup.299577
I will stumble this article as well.
Blessings to you always,
Chris
# 4 by Cheryl Sills
December 13th, 2008 at 6:43 pm #
This sounds great. I will make this next week. Thank you.
# 5 by eddiego65
December 16th, 2008 at 8:37 am #
Sounds delicious and healthy! Thanks!
# 6 by Chris Stonecipher
July 8th, 2009 at 1:09 pm #
Lauren,
Just revisiting!
Bless you,
Chris