Stone Fruit Gazpacho
I am so pumped for this recipe! For anyone who doesn’t know what Gazpacho is, it’s most commonly known as a cold soup made of raw blended veggies. I was introduced to this dish on my travels throughout Mexico, and was blown away by the flavors in each bite. At first I was skeptical about the idea of a cold soup, but immediately after eating it, it became one of my favorite things to order on the menu when I see it. It’s simple, easy, and packed full of nutrients. Surprisingly as straight forward this dish is, it’s very different wherever you find it.
Lately this summer heat has been getting to me, and I wanted something cold and comforting. I had some apricots and tomatoes laying around, and remembered a specific stone fruit gazpacho I had a few years ago, and wanted to recreate it with my own Chef Bai twist. Hence I present to you, my apricot stone fruit gazpacho! Perfect with appetizers and salads when the whole family is hanging out this summer!
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Serves 2-3
The Goods:
1 garlic clove
1/2 shallot
1 stalk celery with leaves
2 medium tomatoes
4 apricots
1/2 lemon (squeezed)
1 tsp salt/pepper
1 tbsp coconut aminos
1 tbsp olive oil
1 cup chopped up bread
The Method:
Add all ingredients into high powered blender, blend on high for 30 seconds, or until mixture is smooth and pourable
Pour into bowl, garnish with apricot and celery leaves.
Enjoy!
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