Chilled rhubarb-strawberry soup with black pepper ricotta

For the soup

7 ounces (about 2 ½ medium stalks) rhubarb, cut into ½-inch pieces (1 ½ cups)

14 ounces seedless cucumber

13 ounces strawberries, hulled and each cut in half

1 tablespoon balsamic vinegar

½ cup filtered water

Kosher salt

For the balsamic reduction

2 tablespoons balsamic vinegar

2 tablespoons sugar

Pinch kosher salt

For the ricotta

½ cup whole-milk ricotta cheese

½ teaspoon freshly ground black pepper

For the soup: Fill a large bowl with ice water.

Fill a medium pot with water; add a generous pinch or two of salt and bring to a boil over high heat. Add the chopped rhubarb; cook for 1 to 1 ½ minutes, just until tender, then use a slotted spoon to transfer the rhubarb to the ice-water bath. Let cool completely.

Meanwhile, peel and coarsely chop all but 1 ounce of the cucumber (to yield 2 ¼ cups). Cut the remaining unpeeled cucumber into very small dice; reserve for a garnish.

Drain the rhubarb and transfer all but a few pieces to a blender or food processor. Add the peeled, chopped cucumber, the strawberries, balsamic vinegar and water. Puree until smooth. Season lightly with salt; transfer to a lidded container and refrigerate until well chilled.

For the balsamic reduction: Combine the balsamic vinegar, sugar and salt in a small saucepan over medium heat. Cook for 1 minute, stirring until the sugar has dissolved and vinegar has barely reduced; watch closely so the mixture does not burn. Transfer to a small bowl to cool.

For the ricotta: Whisk together the ricotta and pepper in a medium bowl until well incorporated. Season lightly with salt.

When ready to serve, cut the reserved pieces of rhubarb into very small dice. Ladle the chilled soup among individual bowls. Spoon a dollop of the black pepper ricotta at the center of each portion. Sprinkle the diced rhubarb and cucumber in each bowl, then drizzle with the balsamic reduction. Serve right away.

Make ahead: The soup can be refrigerated in an airtight container for up to 2 days.

Serves 4 (makes about 4¼ cups)