Apricot Soup infused with Dates, Mint and Basil | Garden Of Eydie

Ingredients

• 2 Medjool dates , pitted
• ½ teaspoon, alcohol free vanilla extract
• 1 sprig mint (about 3 leaves)
• 2-inch piece of orange zest
• 2-inch piece of lemon zest
• 1 pound ripe apricots (about 6), pitted and chopped
• 2 garlic cloves, minced, or more to taste
• 1/2 serrano chile, seeds and membrane removed, (1-1/2 teaspoon), or more to taste
• 1 cup, puréed tomato
• 1 Persian cucumber (about 7” long), peeled and chopped (1/2 cup)
• 3 tablespoons lime juice , or more to taste
• ½ teaspoon freshly ground black pepper
• 6 basil leaves , chiffonade (thinly sliced)