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🍽️ Cold Cucumber Yogurt Soup with Roasted Seeds

265 kcal · 30 min · 4 servings

Ingredients

• 1 slice white bread (crust removed)
• 3 tbsp olive oil
• 2 cucumbers
• 2 tbsp pine nuts
• 250 g yogurt
• 2 tbsp pumpkin seeds
• 1 red bell pepper

Instructions

1. 1. Cut the white bread into small cubes and place them in a bowl.
2. 2. Drizzle the oil over the bread and let the mixture soak in for about 30 minutes.
3. 3. Peel the cucumbers and cut them into large chunks.
4. 4. Puree the cucumber chunks into a smooth mass using a hand blender.
5. 5. Add the pine nuts and the soaked bread to the cucumber mixture.
6. 6. Blend everything again until a homogeneous soup is formed.
7. 7. Stir the yogurt into the soup.
8. 8. Add some water as needed to reach the desired thickness.
9. 9. Season the soup with salt to taste.
10. 10. Place the soup in the refrigerator until it is completely cold.
11. 11. Roast the pumpkin seeds in a pan without additional fat.
12. 12. Let the roasted seeds cool down.
13. 13. Wash the bell pepper thoroughly.
14. 14. Cut the bell pepper in half and remove the inside.
15. 15. Dice the bell pepper into small pieces.
16. 16. Serve the cold soup onto the soup plates.
17. 17. Sprinkle the soup with the cooled pumpkin seeds and the diced bell pepper.

Nutrition per serving

• kcal: 265
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 16 g