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Apricot & Cucumber Soup

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      Title: APRICOT & CUCUMBER SOUP
 Categories: Appetizers, Soups, Fruits, Vegetables
      Yield: 4 Servings
 
      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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