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Apricot Gazpacho ~ this uber refreshing summer starter is rooted in Spanish tradition. It's a healthy, low calorie, gluten free, paleo, and delicious!


serves 2

Total time

75 minutes


  • 8 black velvet apricots, peeled, pitted, and crushed (to make about 1 1/2 cups puree)
  • 1 tbsp extra virgin olive oil (plus more for drizzling)
  • 2 tsp sherry vinegar (more to taste)
  • juice of 1/2 lime
  • salt
  • garnish
  • minced red onion
  • baby basil, cilantro, or mint leaves
  • freshly crushed black pepper
  • drizzle of extra virgin olive oil
  • ice cubes


  1. Pulse the crushed apricots in a food processor a few times to create a rough puree. Don't puree completely, a little bit of texture is fine.
  2. Add the oil, vinegar, lime juice, and a pinch of salt to the puree. Taste to adjust any of the seasonings, Chill for at least an hour or 2 before serving.
  3. Serve in small bowls garnished with minced red onion, basil, cilantro, or mint leaves, fresh pepper, drizzle of oil, and an ice cube, if desired.

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