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.
