Apricot Gazpacho with Quinoa

For the apricot gazpacho with quinoa, first rinse both types of quinoa in a sieve with cold water, bring to the boil with 300 ml of water and simmer for about 15 minutes, then drain and let cool. Peel and coarsely grate the carrots. Wash the basil, shake dry and chop the leaves. Mix in the basil and carrots and season the quinoa mixture with salt and pepper.

Wash the apricots, cut them in half and pit them. Chop the pulp and finely puree with the buttermilk. Season the soup with salt, pepper, ras el hanout, turmeric and vanilla essence and refrigerate for at least 3 hours.

Season the apricot gazpacho to taste and ladle into bowls or deep plates. Spread the quinoa mixture on top, garnish the cold soup with a few basil leaves and serve the apricot gazpacho with quinoa.

Preparation Tip:

Apricot gazpacho with quinoa tastes wonderfully refreshing in summer.

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