Secret Recipes

recipe box

Apricot and Cucumber Soup

  • 6 oz dried apricots
  • 1 1/2 pt Vegetable stock
  • 1 ea Orange, juiced and rind grated
  • 1 medium Cucumber
  • 1 medium Onion, finely chopped
  • 1 Tbsp Vegetable oil
  • 2 tsp Curry powder
  • Salt and pepper
  • 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice and simemr for 45 minutes. Cut 8 thin slices from the cucumber and 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 and chopped cucumber and 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.

Servings:
6