Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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