Recipe

First course

Cold Cucumber Soup With Toasted Pumpkin Seeds

By FDL

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Cold Cucumber Soup With Toasted Pumpkin Seeds
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Cold cucumber soup with yogurt and toasted pumpkin seeds: a easy soup recipe for refreshing spring and summer treat

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
  • Recipe cuisine International
Preparation

Place the bread in a dish and sprinkle with oil.

Leave to stand for about half an hour.

Peel, slice and dice the cucumber and work to a fine puree with an electric hand blender.

Add the pine nuts and soaked bread to the cucumber and puree again.

Stir in the yogurt and season with salt.

Beat until foamy and chill.

Toast the pumpkin seeds in a frying pan without fat and leave to cool.

Wash the pepper, halve and remove the seeds.

Cut into thin strips and then dice.

 

Serve the cold cucumber soup with the pumpkin seeds and the diced pepper.

 

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Comments
  • MatteoFDL said on

    Thanks so much for your comment, Nisa. We're sure glad to hear from our fans in Indonesia. Although they don't taste exactly the same, sesame seeds would be a great substitute for pumpkin seeds in this recipe. Since sesame seeds are intense in flavor we recommend you use only half the amount called for in the recipe. Let us know if this tip helped!

  • IISSAA94 said on

    hello FDlover, i'm nisa from indonesia.
    i would like to make this soup, but i cant find pumpkin seed here, is it any substitute for your pumpkin seed that go along/not so bad with this cold cucumber soup??

    thankyou so much before, and sorry for my bad english.

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