Apricot and cucumber soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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