Chilled Tomato Apricot Basil Soup

It’s been so hot here in Germany that I’ve avoided the stove like the plague. I finally caved and used the stove top to make what would eventually be cold soup. This Chilled Tomato Apricot Basil Soup has so many beautiful flavors. I was so happy with the result. It’s sort of like faux gazpacho. Faux becasue the ingredients are cooked.  This recipe is Gazpacho-like because it is best when served chilled.

Recently, I spotted a recipe for tomato apricot soup in a German Cooking Magazine. So I  decided to make my own version by, among other things, adding fresh basil to the mix. I love how all these flavors work together in this Chilled Tomato Apricot Basil Soup. The sweetness and tang of the apricots and tomatoes, and the peppery, slightly minty taste of the basil make a gorgeous combination.

Everything just tastes like summer. That’s what this soup is, summer in a glass. A perfect light lunch or dinner, especially in hot weather.

Let’s make the soup!

Start making this Chilled Tomato Apricot Basil Soup by chopping the onion, garlic, tomatoes, apricots, and basil into small pieces. Then saute the chopped onion and garlic in olive oil in a large skillet.  When the onions turn transparent, mix in the chopped tomatoes, apricots, and the fresh chopped basil. Season with kosher salt and freshly ground pepper to taste. I also add a bit of chili powder for a bit more depth of flavor.  Add vegetable broth and bring to a boil. Turn the heat down to low and let the soup simmer for about 20 minutes.

Season again with kosher salt and freshly ground pepper. Also, add some sugar to adjust the balance.

Remove from the heat and strain the mixture. Puree the strained mixture in a food processor or blender. Let the mixture cool completely. Then place it in the refrigerator to chill. Serve in clear glasses becasue it’s so pretty.  Garnish with basil for drama.

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Chilled Apricot Tomato Basil Soup

Course Appetizer, Lunch, Soup

Cuisine American, Spanish

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 6 Apricots
• 3.5 lbs ripe tomatoes
• 2 tbsp olive oil
• 2 red onions
• 2 garlic cloves
• 2 tsp brown sugar
• 1/3 cup Chopped fresh basil leaves, plus a few leaves for garnish
• 1/4 tsp kosher salt
• Freshly ground pepper to taste
• 1 /2 tsp Chili powder
• 2 cups vegetable broth
• 1/2 teaspoon sugar

Instructions

1. Pit and dice the apricots

2. Dice the tomatoes

3. Mix the diced tomatoes, apricots, and basil in a bowl

   

4. Peel and dice the onions and garlic cloves

5. Heat the olive oil in a large skillet. Add the garlic. As soon as the garlic releases its aroma, add the onions. Stir to coat. 

   

6. When the onions become transparent, add the apricots, tomatoes, and basil to the pan. Stir to combine. 

7. Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Add the chili powder.

8. Add the vegetable broth to the pan and bring to a boil. Turn the heat down to low and simmer for 20 minutes.

   

9. Stir in the sugar and season again with kosher salt and freshly ground pepper to taste. Ad more sugar if the mixture tastes too acidic. 

10. Remove from heat and strain the mixture. Transfer to a blender or food processor or use a hand blender to puree the soup.

11. Let cool completely, then refrigerate until cold. 

12. Pour into glasses or bowls, garnish with fresh basil leaves, and serve.

So, do you like this Chilled Tomato Apricot Basil Soup? Then also check out some of these other delicious recipes:

CHILLED CARROT MANGO SOUP

WHOLE WHEAT STRAWBERRY BASIL MUFFINS

CHILLED STRAWBERRY TOMATO SOUP