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  • Apricot And Cucumber Soup

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    Apricot And Cucumber Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 ounce Dry apricots
    • 1 1/2 pt Vegetable stock
    • 1 x Orange, juiced & rind grated
    • 1 med Cucumber
    • 1 med Onion, finely minced
    • 1 Tbsp. Vegetable oil
    • 2 tsp Curry pwdr Salt & pepper
    • 2 Tbsp. Pumpkin seeds, to garnish

    Directions

    1. Soak the apricots in the stock with the grated orange rind for 2 to 3 hrs. Add in the orange juice & simemr for 45 min.
    2. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder.
    3. Fry the onion in the oil over medium heat for 3 to 4 min, stirring once or possibly twice. Stir in the curry pwdr & minced cucumber & cook for 2 min.
    4. Puree the apricots with the stock & the cucumber mix. Return to the pan & heat gently. Season with salt & pepper.
    5. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment.
    6. Pamela Westland, "Fruit"

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