A chilled soup that gently surprises.
Sun-kissed fruit and seasonal vegetables meet in the oven first, where they develop sweetness, depth and a gentle smoky note.
Fresh basil adds a fragrant breeze. The balance of acidity and softness is brought together by Miracolo olive oil, which supports every step of the dish with its green and peppery soul – until, at the end, it lights up the plate.
Ingredients
For the roasted fruit and vegetables:
• 400 g bell peppers, cleaned and cut into medium chunks
• 700 g tomatoes, quartered
• 350 g apricots, pitted and halved
• 250 g carrots, peeled and sliced
• 10 g salt
• 50 g Miracolo extra virgin olive oil
• Freshly ground black pepper
For blending:
• 50 g thinly sliced red onion
• 50 g red wine vinegar
• 50 g water
• 45 g Miracolo extra virgin olive oil
• 15 fresh basil leaves
To garnish:
• Fresh apricot cubes
• Fresh herbs of choice (e.g., basil, mint, chervil)
• Miracolo extra virgin olive oil
Method
Roast
Preheat the oven to 200°C (fan setting).
In a bowl, combine peppers, tomatoes, apricots, and carrots. Season with oil, salt, and pepper.
Mix well and spread out on a baking tray, avoiding overlaps.
Roast for 25–30 minutes, stirring halfway through, until lightly golden.
Marinate
In a small bowl, cover the onion with vinegar and water. Let it sit for 30 minutes.
Blend
Transfer the roasted vegetables to a blender. Add the onion with its liquid, basil and Miracolo oil.
Season to taste with salt and a touch more acidity if necessary.
Chill
Pour the gazpacho into a container, cover and refrigerate until cold.
Finish
Serve chilled in individual bowls.
Top with fresh apricot cubes, herbs and a final drizzle of raw Miracolo olive oil.