Apricot and Cucumber Soup
|
|
 | Preparation | 2 hours |
|---|
| Cooking | 1 hours |
|---|
| Ready In | 3 hours |
|---|
|
Ingredients
| 6 |
ounces |
apricots, dried |
|
| 1 1/2 |
pt |
vegetable stock |
|
| 1 |
each |
orange |
juiced & rind grated |
| 1 |
medium |
cucumbers |
|
| 1 |
medium |
onion |
finely chopped |
| 1 |
tablespoon |
vegetable oil |
|
| 2 |
teaspoons |
curry powder |
|
| 1 |
x |
salt and black pepper |
to taste |
| 2 |
tablespoons |
pumpkin seeds |
to garnish |
Directions
Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simmer 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.
|
