Tomato and apricot gazpacho
Ingredients
for 4 people
| 100 g | celery, cut lengthwise into slices approx. 2 mm thick |
| 500 g | apricots, halved, pitted |
| 1 ½ dl | water |
| 4 | tomatoes, quartered |
| 1 | orange pepper, cut into pieces |
| 1 | red onion, quartered |
| 1 | garlic clove |
| 4 sprigs | thyme, leaves torn off |
| 4 tbsp | white balsamic vinegar |
| 1 tsp | salt |
| a little | pepper |
| 1 tbsp | white balsamic vinegar |
| 1 sprig | thyme, leaves torn off |
| ½ tbsp | olive oil |
| 1 | apricot, thinly sliced |
| ¼ tsp | chilli flakes |
How it's done
Gazpacho
Set aside 50 g of the sliced celery, place the remainder of the celery in a blender in batches along with the apricots and all the other ingredients up to and including the pepper, puree. Mix everything together well, cover and chill for approx. 1 hr.
Topping
Stir the gazpacho well, plate up. Mix the reserved celery with the balsamic, thyme and oil, spoon on top of the soup. Scatter the apricots and chilli flakes on top.
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