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Apricot & Cucumber Soup |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Apricot & Cucumber Soup |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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. Pamela Westland, "Fruit"
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