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Apricot And Cucumber Soup Recipe

by Global Cookbook

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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