Creamy Cucumber Bisque

Name: Creamy Cucumber Bisque
Total time: 1 h
Yield: 4
Ingredients: 1 slice white Bread (crust cut off); 3 tablespoons Oil; 1 large Cucumber; 1 tablespoon pine nut; 1.125 cups creamy Yogurt; 2 tablespoons Pumpkin seed; 0.5 cup red peppers (diced); salt

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200

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

• Ready in 1 hr

Ready in

Nutritions

Fat	16.26 g
Saturated Fat Acids	3.5 g
Protein	5.06 g
Roughage	1.17 g
Sugar added	0 g
Calorie	200

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1 serving contains

Calories	200
Protein/g	5.06
Fat/g	16.26
Saturated fatty acids/g	3.5
Carbohydrates/g	10.42
Added sugar/g	0
Roughage/g	1.17
Cholesterol/mg	5.63
Vitamin A/mg	33.35
Vitamin D/μg	0
Vitamin E/mg	0.28
Vitamin B₁/mg	0.09
Vitamin B₂/mg	0.19
Niacin/mg	1.03
Vitamin B₆/mg	0.12
Folate/μg	11.8
Pantothenic acid/mg	0.28
Biotin/μg	1.1
Vitamin B₁₂/μg	0.25
Vitamin C/mg	14.81
Potassium/mg	293.17
Calcium/mg	111.09
Magnesium/mg	36.8
Iron/mg	0.87
Iodine/μg	0.15
Zinc/mg	0.58

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

1 slice

white Bread (crust cut off)

3 tablespoons

Oil

large Cucumber

1 tablespoon

pine nut

1 ⅛ cups

creamy Yogurt

2 tablespoons

Pumpkin seed

½ cup

red peppers (diced)

salt

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Preparation steps

Step 1/4

Place the bread in a dish and sprinkle with oil. Leave to stand for about half an hour.

Step 2/4

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.

Step 3/4

Beat until foamy and chill. Toast the pumpkin seeds in a dry frying pan set over a moderate heat, and leave to cool.

Step 4/4

Serve the cold cucumber soup with the pumpkin seeds and the diced pepper.

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