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Apricot and Cucumber Soup
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, 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.
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