Cut the apricots and place them in a blender.
Add the spring onion and the chopped tomato.
Add the salt, Sichuan pepper, and grated ginger.
Blend everything together until you get a smooth cream.
Pour the gazpacho into a bowl.
Add pieces of avocado, green stem of the spring onion, and crumbled cashews for decoration.
Serve chilled, accompanied by croutons or tarallini.
Ideal to serve as a refreshing appetizer or as a light main dish. Perfect for hot summer days.
Italy, Veneto
| Energy (kcal) | 28.82 |
| Carbohydrates (g) | 6.24 |
| of which Sugars (g) | 5.54 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.64 |
| Fiber (g) | 1.48 |
