Chilled Cucumber Soup

By khojnicki

Ingredients

• 4 four oz. persian cucumbers, three coarsely chopped, one peeled and diced
• 1/2 c ice cubes
• 1/4 c cold water
• 1/4 c grapeseed oil
• 1 tsp fresh lemon juice
• 1 small jalapeno, seeded and minced
• 2 tbsp shredded mint leaves
• Salt
• 1/2 c borage leaves or celery leaves
• 1/4 c plain Greek yogurt
• EVOO for drizzling

Preparation

Step 1

In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice and half of the jalapeno and mint and puree. Season with salt and refrigerate until cold.

Meanwhile, blanch the borage in boiling salted water for 5 seconds. Drain, rinse and squeeze dry. Finely chop the borage.

Pour the cucumber soup into bowls and garnish with the diced cucumber, borage, yogurt and the remaining jalapeno and mint. Drizzle the soup with olive oil and serve.