Apricot& cucumber soup

 
                          APRICOT & CUCUMBER SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Soups
                 Fruits                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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