Creamy cucumber bisque 

Creamy cucumber bisque
200 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:60 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories200 kcal(10%)
Protein5 g(10%)
Fat16 g(20%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 slicewhite Bread crust cut off
3 tablespoonsOil
1large Cucumber
1 tablespoonpine nut
1 ⅛ cupscreamy Yogurt
2 tablespoonsPumpkin seed
½ cupsred peppers diced
salt

Directions

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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