Side Pannel
Apricot and Cucumber Soup
Apricot and Cucumber Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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"
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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