Creamy Cold Cucumber Soup with Labneh recipe

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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
1 sprig fresh mint leaves

Nutrition Info

472.7 calories
carbohydrate: 17.2 g
cholesterol: 9.4 mg
fat: 41.2 g
fiber: 6.4 g
protein: 12.4 g
saturatedFat: 5.2 g
servingSize: -
sodium: 843.5 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.

  2. Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

Recipe Yield

3 servings

Recipe Note

I want to incorporate labneh into dishes more often. This soup is a great dish to have by itself or as an appetizer. It looks beautiful to serve and tastes excellent. It is also an effortless and refreshing dish for summer.

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