Ingredients
4 Persian cucumbers
1/2 c. ice cubes
1/4 c. cold water
1/4 c. grapeseed oil
1 tsp. fresh lemon juice
1 small jalapeño
2 tbsp. Shredded mint leaves
salt
1/2 c. borage leaves or celery leaves
1/4 c. plain Greek yogurt
extra-virgin olive oil
Preparation
Step 1In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice, and half each of the jalapeño and mint and puree. Season with salt and refrigerate until cold.Step 2Meanwhile, blanch the borage in boiling salted water for 5 seconds. Drain, rinse, and squeeze dry. Finely chop the borage.Step 3Pour the cucumber soup into bowls and garnish with the diced cucumber, borage, yogurt, and the remaining jalapeño and mint. Drizzle the soup with olive oil and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
