Apricot and Cucumber Soup Recipes

Ingredients :

175 g

850 ml

1

1

1

1 tablespoon

2 teaspoon

2 tablespoons

dried apricots

chicken stock

orange

medium cucumber

medium onion, finely chopped

vegetable oil

curry powder

pumpkin seeds, to garnish

salt and pepper

1. Soak the apricots in the stock with the thinly pared orange rind for 2-3 hours.

2. Add the orange juice and simmer for 45 minutes.

3. Cut 8 thin slices from the cucumber, for garnish.

4. Peel and roughly chop the remainder.

5. Fry the onion in the oil over medium heat for 3-4 minutes, stirring once or twice.

6. Stir in the curry powder and chopped cucumber and cook for 2 minutes.

7. Liquidize the apricots with the stock and the cucumber mixture.

8. Return to the pan and heat gently.

9. Season well with salt and pepper.

10. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.

Serves 4

Note : Black rye bread is a good accompaniment.

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