Name: Apricot Gazpacho
Total time: 75 min
Ingredients: 8-10 black velvet apricots (peeled, pitted, and crushed (to make about 1 1/2 cups puree)); 1 Tbsp extra virgin olive oil (plus more for drizzling); 2 tsp sherry vinegar (more to taste); juice of 1/2 lime; salt; minced red onion; baby basil (cilantro, or mint leaves); freshly crushed black pepper; drizzle of extra virgin olive oil; ice cubes