Apricot & Cucumber Soup Recipe

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Apricot & Cucumber Soup

Kitchen Crew


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6 oz
dried apricots
1.5 pt
vegetable stock
orange, juiced, rind grated
1 medium
1 medium
onion, finely chopped
1 Tbsp
vegetable oil
2 tsp
curry powder
salt and pepper
2 Tbsp
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.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy