Apricot and Cucumber Soup

• 6 ounces apricots, dried
• 1 1/2 pt vegetable stock
• 1 each oranges juiced & rind grated
• 1 medium cucumbers
• 1 medium onions finely chopped
• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 1 x salt and black pepper to taste
• 2 tablespoons pepitas (pumpkin seeds) to garnish

1. Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
2. Add the orange juice & simmer for 45 minutes.
3. Cut 8 thin slices from the cucumber & reserve for garnish.
4. Peel & roughly chop the remainder.
5. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.
6. Stir in the curry powder & chopped cucumber & cook for 2 minutes.
7. Puree the apricots with the stock & the cucumber mixture.
8. Return to the pan & heat gently.
9. Season with salt & pepper.
10. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
11. Black rye bread makes a good accompaniment.

vegetable stock, oranges, cucumbers, onions, vegetable oil, curry powder, salt, pepitas

Taken from recipeland.com/recipe/v/apricot-cucumber-soup-3285 (may not work)