Apricot Gazpacho

Apricot Gazpacho

Fruit Gazpacho ticks all the nutritional boxes. Raw. Healthy. Vegetarian. This version is a great way to use up apricots, but swop in any fruit if need be. More about Spanish fruit gazpachos in the related blog post.



Level: Easy

Serves: 6


  • 500 grams Apricots (ripe)
  • 500 grams Yellow And Red Tomatoes
  • 10 grams Yellow Pepper
  • 50 grams Bread Crumbs
  • 50 milliliters Good Quality Extra Virgin Olive Oil
  • 1 clove Garlic, To Taste
  • Salt And Sherry Vinegar, To Taste


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.

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

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

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