Chilled Borage and Cucumber Soup
A refined chilled soup combining cucumber, yoghurt, and lightly blanched borage leaves. The borage contributes a subtle cucumber-like freshness, reinforcing the primary flavour while adding gentle herbal complexity.
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Print PinServings: 4 Servings
Calories: 100kcal
Cost: £3.00
Equipment
- 1 Small Saucepan, for blanching the borage.
- 1 Blender
- 1 Fine Sieve
Ingredients
- 400 g Cucumber, peeled and diced 14 oz
- 80 g Borage Leaves, young 3 oz
- 200 g Greek Yoghurt 7 oz
- 150 ml Vegetable Stock, cold 5 fl oz
- 20 ml Lemon Juice 4 tsp
- 1 Garlic Clove, finely crushed 1 each
- 20 ml Olive Oil 4 tsp
- 5 g Fresh Dill, chopped 1 tbsp
Instructions
- Bring a small saucepan of salted water to the boil. Blanch the Borage Leaves briefly for 20–30 seconds, then refresh immediately in ice water. Drain thoroughly and squeeze dry.
- Place the Cucumber, blanched Borage Leaves, Greek Yoghurt, Vegetable Stock, Lemon Juice, Garlic and Olive Oil into a blender.
- Blend until completely smooth and velvety.
- Pass through a fine sieve if a more refined texture is required.
- Add the Fresh Dill, season with Fine Sea Salt and White Pepper, and chill thoroughly before serving.
Presentation
- Serve in chilled bowls or glasses. Finish with a drizzle of Olive Oil, a few small Borage Flowers, and a light scattering of dill.
Notes
Blanching the borage removes the coarse texture of the leaves while preserving their flavour.
For a lighter version, replace part of the yoghurt with buttermilk.
Nutrition
Calories: 100kcal | Carbohydrates: 6g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 188mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2153IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Chilled Borage and Cucumber Soup
A refined chilled soup combining cucumber, yoghurt, and lightly blanched borage leaves. The borage contributes a subtle cucumber-like freshness, reinforcing the primary flavour while adding gentle herbal complexity.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 100kcal
Cost: £3.00
Equipment
- 1 Small Saucepan, for blanching the borage.
- 1 Blender
- 1 Fine Sieve
Ingredients
- 400 g Cucumber, peeled and diced 14 oz
- 80 g Borage Leaves, young 3 oz
- 200 g Greek Yoghurt 7 oz
- 150 ml Vegetable Stock, cold 5 fl oz
- 20 ml Lemon Juice 4 tsp
- 1 Garlic Clove, finely crushed 1 each
- 20 ml Olive Oil 4 tsp
- 5 g Fresh Dill, chopped 1 tbsp
Instructions
- Bring a small saucepan of salted water to the boil. Blanch the Borage Leaves briefly for 20–30 seconds, then refresh immediately in ice water. Drain thoroughly and squeeze dry.
- Place the Cucumber, blanched Borage Leaves, Greek Yoghurt, Vegetable Stock, Lemon Juice, Garlic and Olive Oil into a blender.
- Blend until completely smooth and velvety.
- Pass through a fine sieve if a more refined texture is required.
- Add the Fresh Dill, season with Fine Sea Salt and White Pepper, and chill thoroughly before serving.
Presentation
- Serve in chilled bowls or glasses. Finish with a drizzle of Olive Oil, a few small Borage Flowers, and a light scattering of dill.
Notes
Blanching the borage removes the coarse texture of the leaves while preserving their flavour.
For a lighter version, replace part of the yoghurt with buttermilk.
Nutrition
Calories: 100kcal | Carbohydrates: 6g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 188mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2153IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.