ICED SOUP OF THE ROSé APRICOT FROM Provence

Auberge la Bartavelle à Vaison la Romaine
Chef : Rémy Sarrazin

For 4 persons :
250 gr ripe rosé apricots from Provence,
500 cl water,
60 gr sugar,
10 gr slivered almonds

Prepare the soup the day before.
Pit the apricots and place them in a saucepan with the water and sugar.
Bring to a boil and boil for 10 minutes. Blend this and let cool in the refrigerator.
Brown the slivered almonds just before serving. Serve the soup chilled with a scoop of vanilla ice cream, topped with the roasted slivered almonds.