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)
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.