Recipe: Chilled cucumber soup with borage


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Do you have borage growing in your garden? Try using the petals in this refreshing summer soup.

 

INGREDIENTS

2 cucumbers, peeled and
roughly chopped
2 cups water
600g yoghurt
1 teaspoon Dijon mustard
1 spring onion
1 cup sour cream
8 mint leaves
2 tablespoons chopped parsley
salt and pepper
blue borage flowers

METHOD
Blend all ingredients except for the blue borage flowers in a food processor until smooth. Pass through a sieve. Refrigerate overnight. Serve chilled and garnished with the flowers. Serves 6

 

READ MORE ABOUT EDIBLE FLOWERS HERE

Business blooming for South Auckland edible flower garden

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.

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