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.