Apricot& Cucumber Soup
Submitted by Patches
Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.
YIELD
4 servingsPREP
180 minCOOK
30 minREADY
210 minThis unusual soup starts by soaking dried apricots in vegetable stock with orange zest for hours until the fruit plumps up and soaks in citrus notes.
Fresh cucumber and curry powder get sautéed with onions, then everything gets puréed into a silky soup with a balance of sweet fruit and warm spice.
Serve it hot or chilled, garnished with floating cucumber rounds topped with toasted pumpkin seeds for crunch.
Black rye bread makes the perfect accompaniment.
Pro Tips
- Soak the apricots for the full 2-3 hours for maximum flavor infusion
- Use a high-powered blender or food processor for the smoothest texture
- Try serving chilled in summer or hot in winter for year-round versatility
Ingredients
Directions
Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
Add the orange juice and simmer for 45 minutes.
Cut 8 thin slices from the cucumber andamp; reserve for garnish.
Peel and 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 andamp; chopped cucumber andamp; cook for 2 minutes.
Purée the apricots with the stock and the cucumber mixture.
Return to the pan and heat gently.
Season with salt and pepper.
Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
Black rye bread makes a good accompaniment.
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