We use cookies for analysis, personalized content and advertising. Cookies from third party services are also used in some cases. By continuing on this site, you explicitly accept the use of cookies. Further information can be found in data protection and cookie policy.
Halve the apricots. Remove stones. Roughly chop the apricots, onion and tomatoes into large pieces. Add vinegar and oil and blend until smooth. Season with salt and chilli. Leave to cool for around 1 hour.
Serve gazpacho garnished with ice cubes and basil sprigs.
Halve the apricots. Remove stones. Roughly chop the apricots, onion and tomatoes into large pieces. Add vinegar and oil and blend until smooth. Season with salt and chilli. Leave to cool for around 1 hour.Serve gazpacho garnished with ice cubes and basil sprigs.