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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 cups red peppers diced; salt

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Difficulty:	easy
Preparation:	30 min
Ready in:	60 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	200 kcal	(10%)
Protein	5 g	(10%)
Fat	16 g	(20%)
Carbohydrates	10 g	(4%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	33.35 µg	(4%)
Vitamin D	0 µg	(0%)
Vitamin E	0.28 mg	(2%)
Vitamin B1	0.09 mg	(8%)
Vitamin B2	0.19 mg	(14%)
Niacin	1.03 mg	(6%)
Vitamin B6	0.12 mg	(9%)
Folate	11.8 µg	(6%)
Pantothenic Acid	0.28 mg	(5%)
Biotin	1.1 µg	(2%)
Vitamin B12	0.25 µg	(10%)
Vitamin C	14.81 mg	(19%)
Potassium	293.17 mg	(15%)
Calcium	111.09 mg	(14%)
Magnesium	36.8 mg	(10%)
Iron	0.87 mg	(6%)
Iodine	0.15 µg	(0%)
Zinc	0.58 mg	(6%)
Saturates	4 g
Uric Acid	0 g
Cholesterol	5.63 mg

Recipe Development: EAT SMARTER

Ingredients

For 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 cups	red peppers diced
	salt

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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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