Chilled Capsicum & Apricot Soup

Serves 10


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.

Chilled Capsicum & Apricot Soup

Find more recipes...