Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli #SundayFunday

This week Sue of Palatable Pastime is hosting the Sunday Funday writers. She invited us to share any recipe that incorporates cucumbers as a main ingredient.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. I already mentioned that Sue is hosting this week. Here's our line-up of cucumber dishes...

• Cucumber and Avocado Salad by A Day in the Life on the Farm

• Cucumber Rosettes by Amy's Cooking Adventures

• Cucumber Raita by Cook with Renu

• Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli by Culinary Cam (you're here)

• Semolina Cucumber Cake by Sneha's Recipe

• Sesame Cucumber Radish Salad by Food Lust People Love

Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli

Gazpacho is the quintessential summer soup, showcasing the season's darlings of ripe tomatoes and crisp cucumbers.

This version also features roasted apricots because I had just gone apricot picking and wanted to add a tinge of sweetness to the gazpacho. The soup does need to chill for several hours before serving.

Ingredients

• 2 pounds ripe red tomatoes, cubed

• 1 bell pepper (I used an orange bell), seeded and cut into chunks

• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks

• 6 roasted apricots

• 4 cloves fresh garlic, peeled

• 2 teaspoons vinegar plus more to taste

• sea salt and black pepper

• 1/2 cup olive oil plus more to taste

• Also needed: food processor or blender, fine mesh strainer, glasses for serving; alioli (Spanish aioli) for serving

Procedure

Work in batches, if necessary. Combine tomatoes, bell peppers, cucumbers, roasted apricots, garlic, and cracked black pepper in a food processor or blender. Blend until very smooth, at least 2 minutes.

With the motor running, pour in the vinegar and 2 teaspoons sea salt Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or wooden spoon. Discard the solids. Adjust seasoning with salt and vinegar, as needed. Transfer to a glass pitcher or jar and chill until very cold, at least 6 hours or overnight.

Serve in glasses, over ice if desired. Add a dollop of alioli before serving.

That's a wrap for my cucumber offering. The group will return next week to share blackberry recipes. Stay tuned!