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Apricot And Cucumber Soup

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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables, Grains Vegan Appetizers, Fruits, Soups, Vegetables 4 Servings

INGREDIENTS

6 oz Dried apricots
1 1/2 pt Vegetable stock
1 Orange, juiced & rind grated
1 Cucumber
1 Onion, finely chopped
1 T Vegetable oil
2 t Curry powder
Salt & pepper
2 T Pumpkin seeds, to garnish

INSTRUCTIONS

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"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 172
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 57.9mg
Potassium: 679.4mg
Carbohydrates: 34.2g
Fiber: 4.7g
Sugar: 26.4g
Protein: 2.7g


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