Cold Cucumber Soup

Ingredients

• 400 g salad cucumber
• 1 tbsp pine nuts
• 250 g sour cream yogurt
• 2 tbsp pumpkin seeds
• 50 g red bell pepper caps
• 1 slice white bread (without crust)
• 3 tbsp oil

Instructions

1. 1.

   Drizzle the white bread with oil in a bowl and let it soak for about 30 minutes. Peel the cucumber, cut into slices and dice. Finely puree with an electric food processor. Add the pine nuts and soaked bread to the cucumber, puree again. Stir in the yogurt and season everything with salt, whisk until frothy and refrigerate. Roast the pumpkin seeds in a dry pan, let them cool.

2. 2.

   Wash the bell pepper, halve it, remove the seeds, cut into thin strips and dice. Serve the cold cucumber soup with roasted pumpkin seeds and diced bell pepper.

3. 3.