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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool