Apricot & Cucumber Soup
orange, juiced, rind grated
onion, finely chopped
pumpkin seeds, to garnish
1Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
2Add the orange juice and simmer for 45 minutes.
3Cut 8 thin slices from the cucumber and reserve for garnish.
4Peel and roughly chop the remainder.
5Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.
6Stir in the curry powder and chopped cucumber and cook for 2 minutes.
7Puree the apricots with the stock and the cucumber mixture.
8Return to the pan and heat gently.
9Season with salt and pepper.
10Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
11Black rye bread makes a good accompaniment.