Chilled Apricot Mint Soup
This is a favorite recipe from the California Apricot Advisory Board.
- 2 (16 ounce) cans apricot halves, chilled
- 1 cup half-and-half
- 1 tablespoon
- 1/4 teaspoon mint extract
- Sour cream
- Mint sprigs
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- In electric blender container, puree apricot halves with their syrup until smooth.
Stir in cream until blended. Then stir in lemon juice and mint extract.
- To serve,
pour into individuals bowls; garnish with a dollop of sour cream and mint sprigs.
To make with fresh apricots: In large saucepan, combine 1 cup sugar with 1
cup water. Heat to a boil, stirring to dissolve sugar. Add 1 3/4 pounds fresh California
apricots, halved and pitted. Cook just until tender, stirring occasionally.
Puree and proceed with recipe but omit lemon juice.
Makes about 5 cups.
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