Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.
After walking almost four miles on a hot muggy day, this cooled me off, fulfilled my love of both ricotta and capers, and put to use one of the fresh cucumbers I picked up in yesterday’s CSA share. When blended, I used another couple tablespoons of ricotta than shown here (more protein and creaminess). On the cracked pepper front, I may have taken Bittman’s recommendation of “lots of” too literally; it was too much for my taste.
No photos of the blended salad; suffice it to say that it looks very much like the Bulgarian cucumber soup.
