Fruit gazpacho ticks all the nutritional boxes. Raw. In good health. Vegetarian. This version is a great way to use up apricots, but feel free to add any fruit to it if needed. More information on Spanish fruit gazpachos in the corresponding blog post.
- 500 grams Apricots (ripe)
- 500 grams Yellow and red tomatoes
- 10 grams Yellow pepper
- 50 grams Breadcrumbs
- 50 milliliters Good quality extra virgin olive oil
- 1 clove Garlic, to taste
- Salt and sherry vinegar, to taste
Cut the apricots, tomatoes and yellow pepper into chunks and place them in a large bowl with the olive oil and crushed garlic. Leave to infuse (covered) in the refrigerator for a few hours, or overnight.
Mix using a magimix (or immersion 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.