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.
- 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.