Recipe ingredients
- 2 (16 ounce) cans apricot halves, chilled
- 1 cup half-and-half
- 1 tablespoon lemon juice
- 1/4 teaspoon mint extract
- Sour cream
- Mint sprigs
Recipe method
- 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.
- Refrigerate until cold.
- Puree and proceed with recipe but omit lemon juice.
Other soup recipes:
Chilled apricot mint soup recipe
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