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Apricot gazpacho

Recipe Information

Description:
Apricot gazpacho is a delicious American recipe usually served as a appetizer. It requires about 1 hour, 15 minutes of prep time and about 0 minutes of cooking time for a combined total time of 1 hour, 15 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 1 Hour, 15 Minutes
Cook Time 0 Minutes
Total Time 1 Hour, 15 Minutes
Difficulty Easy
Main Ingredient Apricots
Category Fruit
Meal Lunch; Dinner
Type Appetizer; Side Dish
Subtype Soup
Cuisine American; Spanish; Fusion
Diet

Ingredients

  • 2 lbs pitted and chopped fresh apricots

  • 1/2 chopped cucumber

  • 2 green onions

  • 1 jalapeño pepper

  • 2 cloves minced garlic

  • 3 tablespoons chopped mint

  • 2 fresh mint leaves

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon orange zest

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 2/3 cup water

Directions

  • Prepare the apricots and cucumbers by roughly chopping and adding to a food processor.

  • Slice one green onion and set aside. Dice the other green onion and add it to cucumbers and apricots.

  • Remove the seeds, dice, and add the jalapeño to the other vegetables. Add the garlic, chopped mint, olive oil, red wine vinegar, salt, pepper, orange zest, and water to the food processor. Blend until smooth. Refrigerate until cold, about 1 hour.

  • Garnish with remaining green onion and mint leaves before serving.

Nutrition (per serving)

  • Calories: 115 cal

  • Total fat: 7g

  • Saturated fat: 1g

  • Monounsaturated fat: 6g

  • Cholesterol: 0mg

  • Sodium: 102mg

  • Potassium: 305mg

  • Carbohydrate: 12g

  • Fiber: 2g

  • Protein: 2g