Chilled Apricot Mint Soup

I don’t know about where everyone else is, but we’re having a long and lovely spring here in Ohio.   I just love this time of year.   It’s such a joy to see the gardens come back to life, particularly our herb gardens, since you can’t beat the flavor of fresh herbs in recipes, and they add such a splash of color when used as a garnish.   Right now we have four different kinds of mint growing in our herb garden, including spearmint, chocolate mint, lemon balm and lime mint.  On a trip to the garden center last weekend I found a pot of pineapple mint.   Of course I just had to buy it.   I’m looking forward to seeing how it grows and  adding it to some of our recipes.   I think it would be wonderful in the following recipe for chilled Apricot Mint soup. 

One 14 ounce can of apricot halves in syrup (do not drain)
One cup of half-and-half
1/4 cup of fresh mint
1 Tablespoon of lemon juice
More mint for garnish.

Put all ingredients in a blender and puree.    Chill very well.   Serve in pretty glasses, such as martini glasses.     Makes a delicious first-course for breakfast, brunch or even dinner.

The White Oak Inn


Yvonne Martin
Bed and Breakfast Foodie

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