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APRICOT & CUCUMBER SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetables
Amount Measure Ingredient -- Preparation Method
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6 oz Dried apricots
1 1/2 pt Vegetable stock
1 ea Orange, juiced & rind grated
1 md Cucumber
1 md Onion, finely chopped
1 tb Vegetable oil
2 ts Curry powder
Salt & pepper
2 tb 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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