Apricot & Cucumber Soup Recipe

Step 1

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes.

Step 2

Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder.

Step 3

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.

Step 4

Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper.

Step 5

Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment.

Things You'll Need

  • 6oz Dried apricots
  • 1 1/2pt Vegetable stock
  • 1ea Orange, juiced & rind grated
  • 1md Cucumber
  • 1md Onion, finely chopped
  • 1tb Vegetable oil
  • 2ts Curry powder
  • Salt & pepper
  • 2tb Pumpkin seeds, to garnish

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