Apricot & Cucumber Soup

Apricot & Cucumber Soup Recipe

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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

How to Make Apricot & Cucumber Soup


  • 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.

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About Apricot & Cucumber Soup

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

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