Apricot & Cucumber Soup
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"