Peel and chop the garlic and onion. Clean, wash and chop 1 pepper and tomatoes. Cook garlic, 1/3 of the vegetable onion, paprika, dried herbs and tomatoes in 3/8 litres of boiling salted water for about 20 minutes. Then puree with the chopping stick. Season to taste with salt, pepper and vinegar, chill.
Wash the cucumber and cut into fine, halved slices. Clean and wash the remaining peppers and cut them into small cubes. Serve the soup ice-cold, with the slices of cucumber and sprinkled with thyme and borage flowers as desired. Serve the rest of the onion and diced peppers separately