Cut off the bread crusts then place the bread in a bowl. Sprinkle with the oil and allow to soak for 20 minutes.
Peel the cucumbers, quarter lengthways and cut into pieces.
Blitz with a blender or hand blender.
Add the pieces of bread and pine nuts and blitz to a fine puree.
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.
Toast the pumpkin seeds in a hot pan. Allow to cool.
Wash the pepper, halve, deseed and cut into small cubes.
Season the soup, spread on plates and serve with the pumpkin seeds and pepper cubes.