Creamy Cucumber Bisque

Name: Creamy Cucumber Bisque
Total time: 1 h
Yield: 4
Cuisine: European, Greek
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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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Calories:

200

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	200 kcal	(10 %)
Protein	5.06 g	(5 %)
Fat	16.26 g	(14 %)
Carbohydrates	10.42 g	(7 %)
Sugar added	0 g	(0 %)
Roughage	1.17 g	(4 %)

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more nutritional values

Vitamin A	33.35 mg	(4,169 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.28 mg	(2 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	1.03 mg	(9 %)
Vitamin B₆	0.12 mg	(9 %)
Folate	11.8 μg	(4 %)
Pantothenic acid	0.28 mg	(5 %)
Biotin	1.1 μg	(2 %)
Vitamin B₁₂	0.25 μg	(8 %)
Vitamin C	14.81 mg	(16 %)
Potassium	293.17 mg	(7 %)
Calcium	111.09 mg	(11 %)
Magnesium	36.8 mg	(12 %)
Iron	0.87 mg	(6 %)
Iodine	0.15 μg	(0 %)
Zinc	0.58 mg	(7 %)
Saturated fatty acids	3.5 g
Cholesterol	5.63 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 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

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Preparation steps

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

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.

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

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