Apricot & cucumber soup Recipe

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Apricot & cucumber soup

Artist:	_	Yield:	4
Categories:	Appetizers, Fruits, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

6	oz	Dried apricots
1 1/2	pint	Vegetable stock
1	each	Orange, juiced & rind grated
1	med	Cucumber
1	med	Onion, finely chopped
1	tbsp	Vegetable oil
2	tsp	Curry powder
		Salt & pepper
2	tbsp	Pumpkin seeds, to garnish

Procedures:

1	Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
2	Add the orange juice & simemr 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.
12	Pamela westland, "fruit