Apricot& Cucumber Soup
Yield
servingsPrep
180 minCook
30 minReady
210 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
apricots
dried |
|
| 1 ½ | pints |
vegetable stock
|
*
|
| 1 | each |
oranges
juiced and rind grated |
|
| 1 | medium |
cucumbers
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
curry powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
pepitas (pumpkin seeds)
to garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
apricots
dried |
|
| 7.1E+2 | ml |
vegetable stock
|
*
|
| 1 | each |
oranges
juiced and 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 and simmer for 45 minutes.
Cut 8 thin slices from the cucumber andamp; reserve for garnish.
Peel and 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 andamp; chopped cucumber andamp; cook for 2 minutes.
Purée the apricots with the stock and the cucumber mixture.
Return to the pan and heat gently.
Season with salt and pepper.
Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
Black rye bread makes a good accompaniment.
