Apricot And Cucumber Soup Recipe

• 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

1. Soak the apricots in the stock with the grated orange rind for 2 to 3 hrs.
2. Add in the orange juice & simemr for 45 min.
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 min, stirring once or possibly twice.
6. Stir in the curry pwdr & minced cucumber & cook for 2 min.
7. Puree the apricots with the stock & the cucumber mix.
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.
12. Pamela Westland, "Fruit"

apricots, vegetable stock, orange, cucumber, onion, vegetable oil, curry, pumpkin seeds

Taken from cookeatshare.com/recipes/apricot-and-cucumber-soup-68544 (may not work)