Apricot & Cucumber Soup Recipe
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Ingredients : Apricot & Cucumber Soup Recipe
6 oz Dried apricots
1 1/2 pt Vegetable stock
1 each Orange, juiced & rind grated
1 medium Cucumber
1 medium Onion, finely chopped
1 tbsp Vegetable oil
2 tsp Curry powder
Salt & pepper
2 tbsp Pumpkin seeds, to garnish
Soak the apricots in the stock with the grated orange rind for 2 to 3
hours. Add the orange juice & simemr for 45 minutes.
Cut 8 thin slices from the cucumber & reserve for garnish. Peel &
roughly chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes,
stirring once or twice. Stir in the curry powder & chopped cucumber
& cook for 2 minutes.
Puree the apricots with the stock & the cucumber mixture. Return to
the pan & heat gently. Season with salt & pepper.
Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds. Black rye bread makes a good accompaniment.
Pamela Westland, "Fruit"
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