Vida Recetas Editorial
Gazpacho is one of the most emblematic cold soups in Spanish cuisine, and this apricot version adds a sweet and refreshing touch perfect for summer. Prepared in the MyCook, this apricot gazpacho combines the acidity of ripe tomatoes with the sweetness of the fruit, achieving a creamy texture and a balanced flavor.
This recipe is ideal for those looking for an original alternative to traditional gazpacho, taking advantage of apricot season. The MyCook makes the process easy, as it blends the ingredients at the right speed to obtain a smooth mixture without lumps. The result is a nutritious, low-calorie dish full of vitamins, perfect as a starter or light dinner.
You can adjust the amount of vinegar to your taste, or even add a little bread to thicken it. Serve well chilled, accompanied by pieces of fresh cheese, crusty bread, or a drizzle of olive oil. Plus, it's an easy and quick recipe, ideal for making ahead and enjoying throughout the week.
Cook
15 min
Servings
8
I threw out the apricots washed and pitted, cut in half. Then I added ingredients until they couldn't fit anymore, I shredded 30 seconds at speed 5 to lower the volume and added the rest
I shredded 5 minutes at progressive speed 5-10 until there were no lumps left
I kept it in the fridge and ready to be consumed throughout the week!!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 15 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
