Creamy Cold Cucumber Soup with Labneh

Prep time: 10 min

Servings: 3

Yield: 3 servings

Description

This cold soup made in a blender combines cucumber and fresh mint with labneh--three ingredients that complement each other perfectly.

• 1 English cucumber, cubed

• 1 cup almond milk

• 1 cup unsalted dry-roasted almonds

• 1/2 cup fresh mint leaves

• 2 cloves garlic, peeled

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 3 tablespoons labneh

• 3 tablespoons olive oil

• 1 sprig fresh mint leaves

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.