Apricot and cucumber soup
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Apricot and cucumber soup
  Appetizers    Soups    Vegetables    Apricots    Cucumbers  
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29413. Report a problem with this recipe.
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      Title: Apricot and cucumber soup
 Categories: Appetizers, Soups, Fruits, Vegetables
      Yield: 4 Servings
      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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Recipe ID 29413 (Apr 03, 2005)

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