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

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Calories

30 min.

Preparation

1 hr

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easy

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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

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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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