INGREDIENTS
4
persian cucumbers-3
1/2 cup
Borage leaves or celery, leaves
1
Jalapeno, small
2 tbsp
Mint, leaves
1 tsp
Lemon juice, fresh
1
Salt
1/4 cup
Grapeseed oil
1
Olive oil, Extra-virgin
1/4 cup
Greek yogurt, plain
1/2 cup
Ice cubes
1/4 cup
Water