Borage flowers taste strangely like fresh cucumber, hence their use in this soup. They are now quite easy to find in shops, but if you can't get hold of any, you could use mint instead.

Serves 4

Ingredients

1 cucumber
450ml chicken stock
150ml single cream
250ml yoghurt
Half a clove of garlic, crushed with a little salt
A handful of borage flowers
Salt and pepper

Method

1. Peel, deseed and chop the cucumber. Put the pieces in a colander and sprinkle with salt. Toss them around so they are fully covered. Leave to drain for half an hour.

2. Meanwhile, mix the cold chicken stock, yoghurt, cream and crushed garlic together in a bowl.

3. Add the cucumber and blend together, (using a stick blender or a magimix) until smooth. Taste for salt, and adjust the seasoning, also adding a little black pepper.

4. Chill well (and chill the bowls or glasses which you will serve it in too). Serve with the borage flowers sprinkled ontop.