RIDDLES' CHILLED ORANGE -
APRICOT SOUP
 
2 (17 oz.) cans apricot halves
2 tbsp. orange juice concentrate
1/4 tsp. orange extract
1/4 tsp. ground cardamom
1 (8 oz.) unflavored yogurt
2 tbsp. Triple Sec

Orange extract is hard to fine, but good for all kinds of things. In this preparation you'll get good results using 1 1/2 teaspoon of finely chopped orange peel.

Drain the apricots, reserving the syrup. Combine half of the apricots, all the syrup, the extract and orange juice concentrate, cardamom and Triple Sec in a blender. Blend until smooth. Add the yogurt and blend just enough to combine.

Dice the remaining apricots and stir into the soup. Serve in chilled cups, garnish with a thin slice of orange and a sprinkle of nutmeg.

 

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