How to make
*The weight of the apricots is without the seeds and the weight of the vegetables is in their cleaned state.
The fruit and all vegetables are cut into pieces and put in a blender. Add ice, olive oil, vinegar, salt and a pinch of cumin, if desired.
The machine is turned on to grind at maximum speed for 4 minutes, in order to achieve a perfectly smooth consistency.
In case the gazpacho is not perfectly ground, it can be strained through a fine strainer to make it smooth and fine.
Transfer it into a jug and refrigerate it for 1 hour.
Before serving the apricot gazpacho, prepared crispy jamon for garnish.
Thin slices are cut into smaller pieces or strips and baked in a pan without any fat. Leave them to cool, harden and become crispy.
The sumptuous Gazpacho with apricots is distributed into cups or small bowls, sprinkled with jamon and drops of olive oil.
It is served as a fresh appetizer on summer days.
Enjoy your meal!
