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Apricot & cucumber soup

Yield: 4 Servings

Ingredients:

• 6 oz Dried apricots
• 1 1/2 pt Vegetable stock
• 1 ea 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

Instructions:

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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