Preparation

Step: 1/8

Cut off the bread crusts then place the bread in a bowl. Sprinkle with the oil and allow to soak for 20 minutes.

Step: 2/8

Peel the cucumbers, quarter lengthways and cut into pieces.

Step: 3/8

Blitz with a blender or hand blender.

Step: 4/8

Add the pieces of bread and pine nuts and blitz to a fine puree.

Step: 5/8

Stir in the yogurt and cold water to reach the desired consistency and season with lemon juice, salt and pepper. Cool for at least 1 hour until serving.

Step: 6/8

Toast the pumpkin seeds in a hot pan. Allow to cool.

Step: 7/8

Wash the pepper, halve, deseed and cut into small cubes.

Step: 8/8

Season the soup, spread on plates and serve with the pumpkin seeds and pepper cubes.