Summer is the ideal season to put a new spin on classic dishes with a few unexpected ingredients. In this version of gazpacho, Cyril Lignac combines the freshness of tomatoes with the slightly tart sweetness of apricots. The result? A colorful, light, and sun-kissed cold soup, perfect as an appetizer or a light lunch.
Recipe (serves 4)
Ingredients
- 600 g ripe tomatoes
- 4 ripe apricots
- ½ cucumber
- 1 red bell pepper
- 1 small clove of garlic
- ½ red onion
- 2 tablespoons olive oil
- 1 tablespoon of sherry vinegar
- A few basil leaves
- Salt
- Pepper
Preparation
- Wash the tomatoes, apricots, and bell pepper. Peel the cucumber and remove the seeds from the bell pepper.
- Cut all the fruits and vegetables into pieces. Thinly slice the onion and remove the germ from the garlic clove.
- Place all the ingredients in a blender along with the olive oil, sherry vinegar, and a few basil leaves.
- Blend until the texture is perfectly smooth. Season with salt and pepper to taste.
- Place the gazpacho in the refrigerator for at least two hours so that it’s nice and cold when served.
- Serve with a few diced apricots, a drizzle of olive oil, a few basil leaves, and, if desired, golden croutons.
