Apricot and cucumber soup

Yield: 4 Servings

Measure Ingredient
6 ounces Dried apricots
1½ pint Vegetable stock
1 Orange, juiced & rind grated
1 medium Cucumber
1 medium Onion, finely chopped
1 tablespoon Vegetable oil
2 teaspoons Curry powder
Salt & pepper
2 tablespoons 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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