Chef's Recipes

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

Australian Gourmet Traveller recipe for Apple and sour-cream soup with cucumber, mint and lychees

By Pierre Roelofs
  • Serves 4
  • 10 mins preparation plus chilling
Apple and sour-cream soup with cucumber, mint and lychees
Apple and sour-cream soup with cucumber, mint and lychees

“Cucumber is an ingredient I use frequently in my desserts. It’s juicy and refreshing, and has an unobtrusive flavour which lends itself well to refreshing desserts. Combined here with the ‘instant soup’, it makes for a quick and surprisingly sophisticated dessert.”

Ingredients

  • 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

Main
  • 1
    For apple and sour cream soup, whisk ingredients in a bowl, strain through a fine sieve and refrigerate to chill (15 minutes).
  • 2
    Divide cucumber, lychees and mint among bowls, top with soup and serve chilled.

Notes

Cold-pressed unfiltered apple juice is available from select delicatessens.
This recipe is from the February 2011 issue of
.

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  • Author: Pierre Roelofs