Rachel Khoo: Soup it up!

Borage gazpacho, inspired by Britain's favourite summer tipple, brings a hint of sparkle to the traditional soup.

Pimm’s season is upon us, and while I like the warm-weather ritual of a nice pitcher shared with friends in a pub garden, I thought I’d also have a bash at creating a savoury dish inspired by the key components of Britain’s favourite summer tipple. I’ve included borage, a leafy herb that has the cool freshness of cucumber and was once the garnish of choice for a classic Pimm’s Cup. This soup makes an excellent light starter. I like to serve it in dinky little cups and use the pretty blue borage flowers as a garnish.

Borage Gazpacho with Pimm’s garnish

Serves 6 as a small starter

200g fresh borage

1 slice of white bread (stale is fine)

1 large cucumber, roughly chopped

5 tbsp extra virgin olive oil

10g fresh mint

2 cloves garlic, peeled and crushed

40g toasted hazelnuts

120g Greek yoghurt

3 tbsp red wine vinegar

2-3 drops green pepper sauce (or Tabasco)

Pinch of sugar

For the garnish:

1 large orange

8 large strawberries, hulled and quartered

1 tbsp Pimm’s

2 tbsp mint, chopped

Borage flowers (optional)

Remove the tough stalks from the borage. Add the leaves to a blender with the bread, cucumber, olive oil, mint, garlic and hazelnuts, and blitz until smooth. Add the yoghurt and 2 tbsp of the vinegar and blend again. Taste and add the other tablespoon of vinegar if required, along with the Tabasco and sugar. This should be quite a thick soup, but thin it with a little water if you prefer. Season to taste and leave to chill until serving.

Make the garnish in a separate bowl. Peel and segment the orange and cut into 2cm pieces. Add the strawberries, Pimm’s and mint. Toss together. Remove the soup from the fridge and serve in a little glass or bowl, with a tablespoon of the garnish for each person. Top with borage flowers if available.