Recipe - Apricot And Cucumber Soup

6 ounce Dried apricots
1 One half pt Vegetable stock
1 Orange, juiced & rind grated
1 md Cucumber
1 md Onion, finely chopped
1 tablespoon Vegetable oil
2 teaspoon Curry powder
Salt & pepper
2 tablespoon Pumpkin seeds, to garnish

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