Apricot Cucumber Soup

Next time you want to serve something a little different, try this Apricot Cucumber soup. I know the combination sounds unusual, but it is not only tasty, but has a smooth, fresh flavor. You serve it warm, but try it as a cold appetizer on a hot day. It's deeelish!

What you'll need:
- 6 ounces dried apricots
- 1 1/2 pints vegetable stock
- 1 orange (juiced and rind grated)
- 1 medium cucumber
- 1 medium onion (finely chopped)
- 1 Tbsp vegetable oil
- 2 tsp curry powder
- Salt & pepper (to taste)
- 2 Tbsp pumpkin seeds (for garnish)
- Black rye bread slices

First, soak the apricots in the vegetable stock with the grated orange rind for 2 to 3 hours in a pot (something you can do ahead of time).

Next, add the orange juice and simmer for 45 minutes.

Cut 8 thin slices from the cucumber and reserve for the garnish. Peel and chop the rest of the cucumber.

Then, fry the onion in the vegetable oil over medium heat for 3 to 4 minutes. Stir it once or twice. Stir in the curry powder and chopped cucumber. Cook for 2 minutes.

Last thing to do is to purée the apricots with the stock and the cucumber mixture. Return it to the cooking pan and cook over medium heat. Don't boil it, just cook it gently. Season it with salt and pepper.

Serve the soup garnished with floating slices of cucumber and topped with a sprinkle of the pumpkin seeds. Serve sliced black rye bread - it's delicious with the soup! Enjoy!

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