Apricot& Cucumber Soup

Ingredients

6 ounces apricots
1 1/2 pints vegetable stock
1 orange
1 cucumber
1 onion
1 tablespoon vegetable oil
2 teaspoons curry powder

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"