*  Exported from  MasterCook  *
 
                          Apricot & Cucumber Soup
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Soups
                 Fruits                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        Dried apricots
    1 1/2  pints         Vegetable stock
    1      each          Orange -- juiced & rind grated
    1      medium        Cucumber
    1      medium        Onion -- finely chopped
    1      tablespoon    Vegetable oil
    2      teaspoons     Curry powder
                         Salt & pepper
    2      tablespoons   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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