Vegetarian Apricot & Tomato Gazpacho Soup

If you've never had Gazpacho before, you don't know what you're missing. I'll let you in on a little secret. It's soup. All right, it's a cold Spanishsoup originating in the Southern region of Andalusia.

Ingredients:

• 1-½ lbs tomatoes
• 1 lbs fresh apricots, pitted, peeled and diced
• 2 tablespoons chopped shallot
• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon chopped fresh tarragon
• 1-teaspoon salt
• ½ teaspoon white pepper
• ¼ to ½ cup water

Method:

1. Puree 2/3 of tomato and half of apricots with shallots, 1-tablespoon oil, 2 teaspoons tarragon, 4 ice cups, ¾ teaspoon salt, and ¼ teaspoon pepper in a blender
2. Blend mixture until smooth
3. Force through cheesecloth or sieve into a bowl, discarding any solids
4. Toss the remaining tomatoes and apricots with remaining ingredients
5. Serve in chilled bowls with a dollop of sour cream and some tomato apricot chutney