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Recipe Name: Apricot And Cucumber Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
6 Ounce(s) Dried apricots
1 1/2 Pint(s) Vegetable stock
1 Orange, juiced & rind grated
1 Cucumber
1 Onion, finely chopped
1 Tablespoon(s) Vegetable oil
2 Teaspoon(s) Curry powder
Salt & pepper
2 Tablespoon(s) 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 & 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 172
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 57.9mg
Potassium: 679.4mg
Carbohydrates: 34.2g
Fiber: 4.7g
Sugar: 26.4g
Protein: 2.7g


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