It’s been so hot here in Germany I’ve avoided the stove like the plague. I finally caved and used the stove top to make what would eventually be cold soup.
Recently, I spotted a recipe for tomato apricot soup and decided to make my own version by, among other things, adding fresh basil to the mix.
Sweet and tangy apricots lend beautiful flavor to the soup and the ripe juicy tomatoes and fresh basil, well, they make everything just taste like summer. That’s what this soup is, summer in a glass. Chilled Tomato Apricot Basil Soup makes a perfect light lunch or dinner, especially in hot weather.
Chilled Apricot Tomato Basil Soup
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
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Pit and dice the apricots
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Dice the tomatoes
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Mix the diced tomatoes, apricots and basil together in a bowl
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Peel and dice the onions and garlic cloves
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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.
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When the onions become transparent add the apricots, tomatoes, and basil to the pan. Stir to combine.
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Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Add the chili powder.
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Add the vegetable broth to the pan and bring to a boil. Turn the heat down to low and simmer for 20 minutes.
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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.
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Remove from heat and strain the mixture. Transfer to a blender or food processor or use a hand blender to puree the soup.
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Let cool completely, then refrigerate until cold.
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Pour into glasses or bowls, garnish with fresh basil leaves and serve.
Try this other terrific tomato soup recipe:
