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