directions
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1
Combine the cucumber, pesto, garlic, yogurt, sour cream, vinegar, and salt in a food processor or blender
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2
Blend until smooth
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3
Taste, add white pep- per, and adjust the seasoning
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4
Pour into a ceramic bowl, cover and chill in the refrigerator for up to 4 hours before serving
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5
Serve very cold, garnished with parsley
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6
Serves 4.
Ricotta Basil Pesto Cucumber Soup
ingredients
- 2 cups peeled, seeded, and diced cucumber
- 1/2 cup Ricotta Basil Pesto (page 23)
- 1 small garlic clove, pressed
- 1-1/2 cups yogurt
- 1/2 cup sour cream
- 2 tablespoons rice OR white vinegar
- salt and freshly ground white pepper to taste
- fresh parsley sprig for garnish