Sherried Apricot Soup
A refreshing, sweet-tart apricot soup with a hint of sherry and citrus, perfect for a light appetizer or summer dessert that delights the senses.
Ingredients
Instructions
- Drain the apricot halves and place them in a food processor.
- Add the superfine sugar, sour cream, lemon juice, sherry, and orange juice concentrate to the food processor.
- Pulse on and off until the mixture is well blended.
- Chill the soup until ready to serve.
- Garnish with fresh mint leaves if desired.
Tips & Substitutions
For a smoother texture, make sure to blend the apricot halves thoroughly. If you can’t find superfine sugar, you can pulse granulated sugar in a food processor for a few seconds. To adjust the sweetness, taste the mixture before chilling and add more sugar if needed. This soup can be made in advance, making it a great choice for gatherings or when serving alongside dishes like Acomb Molasses Cookies.
Serving Suggestions
Serve this refreshing soup as a light starter or a unique dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a delightful brunch, consider serving alongside Orange Cream Cheese Muffins or a light salad for a balanced meal.
Storage & Reheating
Store any leftover Sherried Apricot Soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, pour it into freezer-safe containers and keep it for up to 2 months. To reheat, thaw in the refrigerator overnight and serve chilled, as this soup is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sherried Apricot Soup contains roughly 357 calories, with 12g protein, 77g carbohydrates, and 1g fat. It is an excellent source of vitamin C (56% of the Daily Value), calcium (40% of the Daily Value), and vitamin A (28% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots, but you'll need to peel and pit them first. You'll need about 2-3 pounds of fresh apricots to yield the same amount as 3 (1 lb.) cans. Adjust the sugar based on the sweetness of the fresh fruit.
Is there a non-alcoholic substitute for sweet cream sherry?
If you prefer a non-alcoholic version, you can use a mixture of apple juice and a touch of vanilla extract to mimic the sweetness and flavor of sherry. Alternatively, consider using a non-alcoholic white wine or grape juice for a similar effect.
How can I make this soup vegan?
To make this soup vegan, substitute the sour cream with a plant-based alternative, such as coconut yogurt or cashew cream. Use agave syrup or a similar vegan sweetener in place of superfine sugar, and ensure your sherry is vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).