Recipes

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
Directions
  1. Combine the cucumber, pesto, garlic, yogurt, sour cream, vinegar, and salt in a food processor or blender
  2. Blend until smooth
  3. Taste, add white pep- per, and adjust the seasoning
  4. Pour into a ceramic bowl, cover and chill in the refrigerator for up to 4 hours before serving
  5. Serve very cold, garnished with parsley
  6. Serves 4.


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