Apricot and Cucumber Soup

1. 1

   Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.

2. 2

   Add the orange juice & simmer for 45 minutes.

3. 3

   Cut 8 thin slices from the cucumber & reserve for garnish.

4. 4

   Peel & roughly chop the remainder.

5. 5

   Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.

6. 6

   Stir in the curry powder & chopped cucumber & cook for 2 minutes.

7. 7

   Puree the apricots with the stock & the cucumber mixture.

8. 8

   Return to the pan & heat gently.

9. 9

   Season with salt & pepper.

10. 10

    Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.

11. 11

    Black rye bread makes a good accompaniment.

* Per serving · 4 servings · Values may vary.

No additional tips available.