Green gazpacho with borage ice

Going through security for my flight from New York to Virginia I noticed a sign that said ‘no snow-globes may be taken on this flight.’ It sounded such a fanciful idea to even think of taking a snow-globe flying that I immediately wanted to. And that got me thinking about how to make an edible snow-globe. So far the best I’ve come up with is this…. a borage ice sphere.

Admittedly it’s more like one of those hefty glass paperweights that are the mystery weapons in Agatha Christie crime novels, but I think it’s beautiful all the same. And since I was in fanciful mood I decided to pair my globe with not red but green gazpacho soup. I’ve always found the sheer bossy lividness of red gazpacho very off-putting. This green confection is coolly elegant Grace Kelly to siren fire-cracker Rita Hayworth.

Borage Ice

Simply add borage flowers (which taste of cucumber) to your favourite ice-cube mould, top up with water and freeze.

Green Gazpacho

2lbs assorted red and yellow tomatoes – just so long as they smell of summer and haven’t had their flavour annihilated in the fridge

Quarter cup gin – this idea is inspired by the chef Alex Urena. He uses vodka but I think the juniper flavour of the gin draws out the taste of the tomatoes beautifully

3 green peppers deseeded and chopped roughly

1 cucumber peeled and sliced

2 stalks of celery chopped

Handful of celery leaves

2 tablespoons white wine vinegar

1 tablespoon red wine vinegar

1 tablespoon lime juice

1 tablespoon sugar

Salt and pepper

Fistful of coriander leaves

Serves 4

Whizz up the tomatoes and gin in a blender. Pour into a sieve lined with kitchen towel and allow to drip into a bowl in the fridge overnight. Meanwhile mix the peppers, cucumber, celery and celery leaves with the vinegars, juice, sugar and seasoning in a bowl and place this in the fridge too. The next morning chuck out the tomato that has collected in the kitchen paper. Add the clear tomato liquid, the contents of the vegetable bowl and the coriander leaves to the blender and whizz until smooth. If you like you can re-drip this through a paper-lined sieve if you want clear, green sophistication. But there’s really no need and I never do.

Add a borage sphere to your ice cold soup. Eat while imagining what your fantasy snow globe would contain.