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.