Gluten Free Apricot & Cucumber Soup
Gluten Free Apricot and Cucumber Soup recipe
Yield
4 servingsPrep
2 hrsCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
apricots, dried
|
|
| 1 ½ | pint |
vegetable stock
|
*
|
| 1 | each |
oranges
juiced & rind grated |
|
| 1 | medium |
cucumbers
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
curry powder
|
|
|
salt and black pepper
to taste |
*
|
||
| 2 | tablespoons |
pepitas (pumpkin seeds)
to garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
apricots, dried
|
|
| 1.5 | pt |
vegetable stock
|
*
|
| 1 | each |
oranges
juiced & rind grated |
|
| 1 | medium |
cucumbers
|
|
| 1 | medium |
onions
finely chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | ml |
curry powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
pepitas (pumpkin seeds)
to garnish |
|
Directions
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.
Purée 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.
