Recipes

Chilled Capsicum & Apricot Soup

Serves 5

450ml fat free chicken stock
100g Barker’s Capsicum & Apricot Chutney
300g peeled and deseeded cucumber
5 herb sprigs (eg: mint, oregano)

Mix the chicken stock and the 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.

 Use gluten free stock or simply make your own using chicken bones and vegetables.

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