Cold apricot soup

Name: Cold apricot soup
Prep time: PT5min
Cook time: PT2H20min
Total time: PT2H25min
Yield: 2
Cuisine: Ukrainian
Ingredients: 250 g / 9 oz. apricots; 100 ml /6½ tbsp. water; 70 g / ⅓ cup sugar; For the milk sauce:; 400 ml / 1⅔ cups milk; 1 tbsp. sugar; 3 egg yolks optional:; mint, hot pepper, dried nuts, cinnamon powder, vanilla sugar

Ukrainian

5.00 / 5

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Cook Time

2 hours 25 min

prep_time_text 5 min

total_time_text 2 hours 25 min
Serving

2
Difficulty

Easy

How to level up your food senses: take apricots, milk and cook the soup. A real one, but cold. It’s still hot outside and a recipe for a nice cold soup will not be a spare thing to have in your pocket.

Apricot soup preparation

Ingredients

Cold apricot soup: Directions

Step 1

Pit the apricots. Dissolve sugar in water and add pitted apricots. Bring to a boil over medium heat, then puree in a blender until smooth.

Step 2

Whisk or blend the milk, egg yolks and sugar until they are well blended together.

Step 3

Add the milk mixture to the apricot mixture and stir carefully until they are well blended together. Simmer over low heat for 10 minutes, stirring constantly, until the mass begins to thicken.

Step 4

Optionally, you may add cinnamon powder, vanilla sugar, mint, hot pepper or dried nuts.

Step 5

Leave the soup to chill in the fridge for 2–3 hours. It tastes best cold.

Cooking is easy!