On a sizzling summer day, place the chilled soup into the freezer and let it freeze to the consistency of a granita.

For a dinner party, spike it with a splash of vodka.

If you don’t like cilantro, replace it with mint.

1. Peel and quarter the apples. Remove the stems, cores and seeds. 
2. Peel the cucumbers and slice them thickly.
3. Liquefy all the ingredients except the sour cream in a blender.
4. Season with salt and pepper to taste.
5. Refrigerate the soup for at least 1 hour. Garnish each serving with a spoonful of sour cream.