Preparing a meal for a special date night? Have a special occasion that calls for a delicious multi-course meal? My friends at Spoonful of Foodies and I have created the perfect menu for you! We began on Monday with a pre-dinner drink and bread. Today, we shared an appetizer and I am coming to you with the first course soup. Tomorrow the menu will continue and will culminate on Friday.Here is the menu we’ve published thus far:Drinks: Jennifer at Milk and Honey shared Palomas

Bread: Derik at House of Bakes shared Garlic Bread Rolls

Appetizer: Janelle at Bakes in Slippers shared Spicy Roasted Chickpeas with Lemon Aioli

With it being summer and my part of the country being in a near 100° heat wave, hot soup just didn’t sound appealing. Then, a few days ago, my cherry dealer called asking if I needed a new fix, in the form of apricots. I jumped at the chance. A bushel of apricots, a soup needing to be made, a heat wave all melded in my mind nicely and the idea for Apricot Gazpacho was born.

Over the years I have had many different types of gazpacho but none made with fruit. I felt so brazen using apricots. This sweet little stone fruit was about to get a makeover like its never known. The results…downright delicious. It was sweet but slightly spicy with the red jalapeño and the layers of flavors were deep and profound. I am waxing poetic about a soup, a cold soup nonetheless, but after one bite, you will be too.