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 Tbsps Oil; 1 large Cucumber; 1 Tbsp Pine nuts; 1.125 cups creamy Yogurt; 2 Tbsps Pumpkin seed; 0.5 cup red peppers (diced); salt

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Healthy, because

Even smarter

This delicious soup has only 200 calories per serving and is a great source of protein from the yogurt as well as vitamins and minerals.

This creamy bisque makes for a beautiful appetizer before a heavier, meat-centric main course.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 slice white Bread (crust cut off); 3 Tbsps Oil; 1 large Cucumber; 1 Tbsp Pine nuts; 1 ⅛ cups creamy Yogurt; 2 Tbsps Pumpkin seed; ½ cup red peppers (diced); salt

How healthy are the main ingredients?

Yogurt Pumpkin seed Pine nuts Cucumber salt

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Preparation steps

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.