Cold apricot soup

Cold apricot soup
You can serve the soup in bowls, or in tumblers.

For our second week of quick and easy recipes, Chef Niemand prepared a surprisingly delicious cold apricot soup and scrumptious pork belly. Although the belly is not quite within the 30 minutes limit, it really is no effort at all. It is perfect for a lazy Sunday.

500ml	dried apricots (chef uses Turkish apricots without skins)
750ml	water
5ml	lemon juice
	(You can substitute the above ingredients with a can of apricots, juice and all.)
15ml	honey
5ml	dry roast cinnamon
375ml	milk
125ml	plain yoghurt
125ml	cream

Method:

1. Soak the apricots overnight in the water. Bring to the boil with the lemon juice and simmer for 30 minutes until soft. Cool and pulp in a blender.
2. If you are using the canned apricots, just add all the fruit and juice (or syrup) and pulp.
3. Add all the rest of the ingredients, blend well and chill in the fridge.
4. Serve with blue berries.