Recipe by

Visit website

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.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks