Ingredients
- 1 English cucumber, cubed
- 1 cup almond milk
- 1 cup unsalted dry-roasted almonds
- ½ cup fresh mint leaves
- 2 cloves garlic, peeled
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons labneh
- 3 tablespoons olive oil
Why This Recipe Is A Favorite
This soup is light, cool, and perfect for hot days. It combines fresh cucumber with creamy labneh, creating a refreshing and healthy dish that feels both satisfying and gentle on the stomach.
Practical Cooking Tips
- Use peeled and seeded cucumbers for a smoother texture.
- Chill the soup well before serving to enhance its refreshing quality.
- Adjust the seasoning with lemon juice or salt to balance the flavors perfectly.
- Chill the soup well before serving to enhance its refreshing quality.
- Adjust the seasoning with lemon juice or salt to balance the flavors perfectly.
Step 1
Tos the cucumber, almond milk, almonds, half of the mint leaves, garlic, salt, and pepper into a blender. Give everything a good blend until the mixture is nice and smooth.
Step 2
Pour the chilled soup evenly into three bowls. Dollop about a tablespoon of labneh right in the center of each one.
Step 3
Finish things off by drizzling a tablespoon of olive oil over the top and sprinkling a few fresh mint leaves for a pop of color and flavor.
Step 4
Serve immediately and enjoy this cool, refreshing treat!
Best Ways To Serve
Serve this cold soup as a starter on warm days or as a light lunch. It pairs beautifully with crusty bread or a simple green salad. Garnish with fresh herbs like dill or mint for extra aroma and color.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Stir well before serving, as some separation may occur. Avoid freezing, as the texture may change after thawing.
