Apricot Gazpacho

Name: Apricot Gazpacho
Ingredients: 2 lbs . apricots; pitted (about 10-12 medium sized or 18-20 small sized); 1 red jalapeño; deveined and deseeded (or not if you like it spicy); 2 plump garlic cloves (or 4 smallish ones); 1/2 cucumber; peeled; 4 tbsp . fresh basil; plus more for garnish; 2 tbsp . honey wine vinegar (apple cider vinegar will work as well); 1/2 red onion; 2 tbsp . extra virgin olive oil; 1/2 – 3/4 cup water (depending on how thick you like your soup); Salt & pepper to taste; 1/4 cup feta cheese +/-