Tomato-apricot soup

Name: Tomato-apricot soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 2 Onions; 1 chili pepper; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Olive oil; 1/4 l Chicken broth; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Balsamic vinegar; 2 stem(s) Oregano and basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
2 Onions
1 chili pepper
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Olive oil
1/4 l Chicken broth
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Balsamic vinegar
2 stem(s) Oregano and basil

Directions

1
Drain the apricots. Cut 4 halves into fine slices. Puree the remaining apricots. Peel and finely chop the onions. Carve the chilli lengthwise, remove seeds and chop.
2
Cut tomatoes smaller while still in the tin. Heat the oil. Sauté onions and chillies. Deglaze with pureed apricots, tomatoes and stock. Add dried herbs. Let it boil down for 10 minutes at high heat. Puree everything. Season to taste with salt, pepper and vinegar. Warm up the apricot wedges in it.
3
Add dried herbs. Let it boil down for 10 minutes at high heat. Puree everything. Season to taste with salt, pepper and vinegar. Warm up the apricot wedges in it. Wash the herbs, pluck off the leaves and sprinkle on top