Peel the cucumbers, cut in half lengthwise, scrape out the seeds, cut into pieces and steam with the whipping cream for ten minutes with the lid closed until soft. In the meantime, rinse the borage, cut it off and make it short together with the cucumbers. Next, finely mash the cucumber vegetables with horseradish and buttermilk, season vigorously with salt and freshly ground pepper and refrigerate. Rinse the kitchen herbs, spin dry and pluck. Also rinse and quarter the cocktail tomatoes. Rinse the celery stalks and cut them in half lengthwise. Dice white bread, lightly crush garlic clove unpeeled with the broad side of a large knife, heat olive oil in a large frying pan, toast croutons in it until golden brown on both sides. Divide the cucumber gazpacho evenly into glasses, garnish with cherry tomatoes, herbs as well as the celery stalks. Next, sprinkle with cayenne pepper and bring to the table with white bread croutons and cocktail straws.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!