Apricot & Cucumber Soup

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Apricot & Cucumber Soup
6 oz Dried apricots
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Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice and simmer for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder
  2. 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.
  3. 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.
  4. Recipe by Pamela Westland "Fruits"
Recipe Notes

Fruit (New & Natural Cooking) (Hardcover)


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