for 4 person

Gazpacho

100 g	celery *-*
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 sprig	thyme, leaves torn off
4 tbsp	white balsamic vinegar
1 tsp	salt
a little	pepper

Topping

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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