Pit and dice the apricots

Dice the tomatoes

Mix the diced tomatoes, apricots and basil together in a bowl

Peel and dice the onions and garlic cloves

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. 

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

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

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

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. 

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

Let cool completely, then refrigerate until cold. 

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