Once in awhile I hit a flavor combination that slays me. Apricot, spearmint and a hint of lime was the cooling ticket this week.
But first, I wanted to recap the 27 soups I've served up so far this year from the first week in January to mid July. Seasonal produce defines the soups with kale being the most frequently used since the growing season is year-round. Potatoes run a close second. The only soup I changed since posting is Jamacian Red Bean Soup (see #9 below) which had a bit too much lime in the original recipe for me.
Peruse and enjoy the selections so far, then cool off (unless you live in the Pacific Northwest where it's raining again today). My hope is that like me, you'll fall in lust with this week's selection--Mint-Infused Apricot Soup with a Hint of Lime
The Soup Project (28 weeks of soup)
1. Sweet Potato and Kale Soup
3. Basic Soup Stock
4. Locro Guascho Argentino (white beans, sweet potatoes and hominy)
12. Masoor Dal
16. Red Velvet Soup (Creamy beet soup)
24. Creamy Broccoli and Arugula Soup with Caramelized Zucchini and Avocado
28. Mint-Infused Apricot Soup
Apricots were one of my big splurges this week. At $4 a pound, they make a pricey soup ingredient, but this soup is meant for dessert or just plain cooling off.
These apricots came from Grouse Mountain Farm. It was their first week back at the market.
My assistant recalls the good old days when apricots were $2.50 a pound. We could buy them by the box then and gorge ourselves without a thought about a food budget.
Leave the apricots out at room temperature when you bring them home. Apricots have more flavor at room temperature and ripe specimens were meant to be eaten soon after picking. Check them frequently because they can go from good to bad overnight.
I dreamed up this recipe while waiting to buy my apricots and spearmint at Grouse Mountain Farm. I wanted to see how lime could boost the sweet tart apricot tones. Technically it's not really mint-infused because the soup isn't heated, but I couldn't resist the title. And fyi--don't use lime juice from the plastic squeeze lime, it is not the same as the real fruit. And a piece of advice: if you really want to share this soup, why not double the recipe? That's how good it is.
Mint-Infused Apricot Soup With a Hint of Lime
1/2 cup raw cashews
1 cup apple cider
3 cups chopped apricots
Juice of 1/2 lime (1 tablespoon fresh lime)
1 ripe banana
Handful of mint, finely chopped
1/2 cup water
Pinch of sea salt
1. Soak cashews in apple cider overnight.
2. Blend cashews, apricots, lime juice, banana, and mint, until smooth and creamy. Add water to thin to desired consistency. Sprinkle in a pinch of sea salt and add ice cubes for a cool and refreshing soup that will disappear quickly.