6 oz dried apricots
1 1/2 pint vegetable stock
1 each orange, juiced & rind grated
1 medium cucumber
1 medium onion, finely chopped
1 tablespoon vegetable oil
2 teaspoon curry powder
1 salt & pepper
2 tablespoon 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"
