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Apricot& Cucumber Soup

6 ounces Dried apricots

1 1/2 pints Vegetable stock

1 each Orange -- juiced & rind grated

1 medium Cucumber

1 medium Onion -- finely chopped

1 tablespoon Vegetable oil

2 teaspoons Curry powder

Salt & pepper 2 tablespoons 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"

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