• Prep Time:
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  • Serves: 4 Servings

Apricot and Cucumber Soup

  • Recipe Submitted by on

Category: Fruit, Vegetables, Appetizers, Soups

 Ingredients List

  • 6 oz Dried apricots
  • 1 1/2 pt Vegetable stock
  • 1 Orange, juiced & rind grated
  • 1 md Cucumber
  • 1 md Onion, finely chopped
  • 1 tb Vegetable oil
  • 2 ts Curry powder
  • Salt & pepper
  • 2 tb Pumpkin seeds, to garnish


Soak the apricots in the stock with the grated orange rind for 2 to 3
hours. Add the orange juice & simemr for 45 minutes.

Cut 8 thin slices from the cucumber & reserve for garnish. Peel &
roughly chop the remainder.

Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring
once or twice. Stir in the curry powder & chopped cucumber & cook
for 2 minutes.

Puree the apricots with the stock & the cucumber mixture. Return to
the pan & heat gently. Season with salt & pepper.

Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds. Black rye bread makes a good accompaniment.

Pamela Westland, "Fruit"

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