Apricot Cucumber Soup Recipe
Apricot Cucumber Soup is one of those soups that you say to yourself, “Soup, where have you been all my life?” So, next time you want to serve your guests something a little different, try this delicious soup. The combination of ingredients may sounds unusual, but the smooth, fresh flavor will definitely win you over. It’s served warm, but you can also try it as a cold appetizer on a warm day. It’s fabulous!
– 6 oz dried apricots
– 1 1/2 pints vegetable stock
– 1 orange, juiced and grate the rind
– 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
- Soak apricots in vegetable stock with grated orange rind for about 2-3 hours in a pot (doing this ahead of time make it easy.)
- Add orange juice to vegetable stock mixture and simmer for about 45 minutes.
- Cut 8 thin slices of cucumber; reserve for garnish. Then, peel and chop the rest of the cucumber.
- Fry onion in vegetable oil over medium heat for about 3-4 minutes. Stir occasionally and when cooked, stir in curry powder and the chopped cucumber. Cook for an additional 2 minutes.
The last thing you need to do is purée the apricots with the stock and cucumber mixture. Return to the cooking pan and then cook over medium heat. Don’t let it come to a boil. Season with salt and pepper.
Serve this Apricot Cucumber Soup garnished with the thin slices of cucumber (they float!) and top with a sprinkle of pumpkin seeds. Serve with delicious sliced black rye bread – you’ll enjoy this recipe many times over!