Mary & Martha's Kitchen Recipe

Category	Appetizers
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Apricot & Cucumber Soup 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 & simmer 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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<h1>Apricot & Cucumber Soup</h1> <h2>Recipe</h2><p> <P>6 oz Dried apricots <P>1 1/2 pt Vegetable stock <P>1 ea Orange, juiced & rind grated <P>1 md Cucumber <P>1 md Onion, finely chopped <P>1 tb Vegetable oil <P>2 ts Curry powder <P>Salt & pepper 2 tb Pumpkin seeds, to garnish <P>Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simmer 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" <div><a href='http://www.maryandmarthaskitchen.com/Apricot_/120/' title='Apricot & Cucumber Soup Recipe'>Apricot & Cucumber Soup Recipe</a></div>

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