Creamy Cucumber Bisque
200
calories
Calories
30 min.
Preparation
1 hr
Ready in
easy
Difficulty
Ingredients
for 4 servings- 1 slice white Bread (crust cut off)
- 3 tablespoons Oil
- 1 large Cucumber
- 1 tablespoon pine nut
- 1 ⅛ cups creamy Yogurt
- 2 tablespoons Pumpkin seed
- ½ cup red peppers (diced)
- salt
Preparation steps
1
Place the bread in a dish and sprinkle with oil. Leave to stand for about half an hour.
2
Peel, slice and dice the cucumber and work to a fine puree with an electric hand blender. Add the pine nuts and soaked bread to the cucumber and puree again. Stir in the yoghurt and season with salt.
3
Beat until foamy and chill. Toast the pumpkin seeds in a dry frying pan set over a moderate heat, and leave to cool.
4
Serve the cold cucumber soup with the pumpkin seeds and the diced pepper.
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