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🍽️ Refreshing Cold Cucumber Cream Soup

249 kcal · 30 min · 4 servings

Ingredients

• 400 g cucumber
• 1 tbsp pine nuts
• 250 g cream yogurt
• 2 tbsp pumpkin seeds
• 50 g red bell peppers
• 1 slice white bread (crust removed)
• 3 tbsp oil

Instructions

1. 1. Drizzle some oil over the white bread and let it soak in for about half an hour.
2. 2. Peel the cucumber and slice it.
3. 3. Cut the cucumber slices into small cubes.
4. 4. Puree the cucumber cubes with an electric hand blender until smooth.
5. 5. Add the pine nuts and the soaked bread to the cucumber mixture.
6. 6. Blend everything again until you have a homogeneous mixture.
7. 7. Stir the yogurt into the soup.
8. 8. Season the soup with salt to taste.
9. 9. Whip the soup until it is frothy.
10. 10. Place the soup in the refrigerator to chill.
11. 11. Roast the pumpkin seeds in a pan without adding extra fat.
12. 12. Let the roasted pumpkin seeds cool down.
13. 13. Wash the bell pepper thoroughly.
14. 14. Halve the bell pepper and remove the seeds.
15. 15. Cut the bell pepper into thin strips.
16. 16. Cut the bell pepper strips into small cubes.
17. 17. Serve the cold cucumber soup with the roasted pumpkin seeds and the bell pepper cubes.

Nutrition per serving

• kcal: 249
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 11 g