apricot & cucumber soup

How To Make apricot & cucumber soup

• 1

  Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
• 2

  Add the orange juice and simmer for 45 minutes.
• 3

  Cut 8 thin slices from the cucumber and reserve for garnish.
• 4

  Peel and roughly chop the remainder.
• 5

  Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.
• 6

  Stir in the curry powder and chopped cucumber and cook for 2 minutes.
• 7

  Puree the apricots with the stock and the cucumber mixture.
• 8

  Return to the pan and heat gently.
• 9

  Season with salt and pepper.
• 10

  Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
• 11

  Black rye bread makes a good accompaniment.
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