Creamy Cucumber Soup with Wisconsin Ricotta
- 1½ cups (12 ounces) ricotta cheese
- 3¼ cups peeled, seeded, and diced cucumber, divided
- ⅓ cup chopped onion
- 4 tablespoons chopped fresh dill, divided
- 2¾ cups buttermilk
- ⅓ cup thinly sliced green onion
- Salt and red pepper sauce, to taste
- Sesame bread sticks
Instructions:
It's a pleasing chilled cucumber soup with ricotta cheese and fresh dill.
- In the bowl of a food processor, blend the cheese, 1¼ 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.