Creamy Cucumber Ricotta-Dill Soup
A pleasing chilled cucumber soup with ricotta cheese and fresh dill.
1 1/2 cups (12 ounces) ricotta cheese
3 1/4 cups peeled, seeded, and diced cucumber - divided use
1/3 cup chopped onion
4 tablespoons chopped fresh dill - divided use
2 3/4 cups buttermilk
1/3 cup thinly sliced green onion
Salt and red pepper sauce, to taste
- In the bowl of a food processor, blend the cheese, 1 1/4 cups of the cucumbers, the onion, and 2 tablespoons of the dill until smooth.
- Pour the cheese mixture into a large container with a lid.
- Stir in the buttermilk, the remaining 2 cups of cucumber, the green onions, the remaining 2 tablespoons of dill, and the salt and red pepper sauce. Cover. Refrigerate at least 4 hours before serving.
- To serve, ladle approximately 1 cup of chilled soup into each soup bowl. Serve with sesame bread sticks, if desired.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.