Name: Apricot and Cucumber Soup
Ingredients: 6 oz Dried apricots; 1 1/2 pt Vegetable stock; 1 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

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

INGREDIENTS

6	oz	Dried apricots
1 1/2	pt	Vegetable stock
1		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

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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