Cold cucumber soup with yogurt and toasted pumpkin seeds: a easy soup recipe for refreshing spring and summer treat
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine International
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.