Chilled Capsicum & Apricot Soup

Method

900ml fat free chicken stock
200g Barker’s Professional Capsicum & Apricot Chutney
600g peeled and deseeded cucumber
10 herb sprigs (eg: mint, oregano)

Mix the chicken stock and the Professional Barker’s Capsicum & Apricot Chutney together, puree and place in a large container.

Puree the cucumber and add to the chicken stock mixture.

Cover the mixture and leave in the refrigerator to chill.

Serve garnished with a sprig of herb.

Serves 10

Chilled Capsicum & Apricot Soup

Chilled Capsicum & Apricot Soup

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