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Recipe
First course
Cold Cucumber Soup With Toasted Pumpkin Seeds
By FDL
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Cold cucumber soup with yogurt and toasted pumpkin seeds: a easy soup recipe for refreshing spring and summer treat
Ingredients
Ingredients
- Cucumber 1, big
- Pine nuts 15 ml
- Yogurt 250 g, creamy
- Pumpkin seeds 30 ml
- Red pepper 50 g
- Bread 1 slice, white, crust cut off
- Oil 45 ml
Info box
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine International
Preparation
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 yogurt and season with salt.
Beat until foamy and chill.
Toast the pumpkin seeds in a frying pan without fat and leave to cool.
Wash the pepper, halve and remove the seeds.
Cut into thin strips and then dice.
Serve the cold cucumber soup with the pumpkin seeds and the diced pepper.
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