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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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