Apple and sour-cream soup with cucumber, mint and lychees


  • Serves 4 people

  • ½ Lebanese cucumber, finely diced
  • 8 lychees, halved, stones removed
  • 6 mint leaves, thinly sliced
  • Apple and sour-cream soup
  • 400 gm cold-pressed unfiltered apple juice (see note), chilled
  • 200 gm light sour cream
  • 50 gm pure icing sugar, sieved
01   For apple and sour cream soup, whisk ingredients in a bowl, strain through a fine sieve and refrigerate to chill (15 minutes).
02   Divide cucumber, lychees and mint among bowls, top with soup and serve chilled.
Note Cold-pressed unfiltered apple juice is available from select delicatessens.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.
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