2 shallots
1 cucumber
1 tablespoon of olive oil
1 clove of garlic
1 chicken stock cube
1 1/2 dl dry white wine
Greek yogurt
salt
pepper
Borage flowers

Ingredients for 4 persons

Preparation

Clean and cut the shallots into small pieces.

Peel the cucumber and cut it in two, lengthwise. Remove the seeds and membrane from the cucumber with a teaspoon and cut it into little cubes.

Heat oil in a (soup) pot and braise the shallots.

Peel the garlic and crush it above the pot.

Add the cucumber cubes, stock cube, wine and 1/2 litres of water.

Bring the soup to the boil, put the lid on the pot and allow it to boil for about 15 minutes.

When the cucumber cubes are soft, puree the soup in a food processor or use a hand blender.

Leave the soup to cool off slowly and put it in the fridge for about 1.5 hours. Allow it to fully cool.

Taste the soup when it is properly cold and season it with salt and pepper if necessary. Ladle the soup onto plates.

Garnish with a generous teaspoon of Greek yogurt and Borage flowers.

Tip: Very suitable picnic-food! Bring the soup in a cooler.