Breakfast
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Vegan
Ingredients 0/9
Why This Recipe Is So Tasty
This soup is wonderfully refreshing and light, perfect for warm days. The creamy texture from the labneh adds richness without heaviness. It’s a quick and healthy dish that feels both elegant and comforting.
Helpful Cooking Tips
- Use fresh, firm cucumbers for the best texture and flavor.
- Strain the soup through a fine mesh sieve if you prefer an ultra-smooth consistency.
- Chill the soup for at least two hours before serving to let the flavors meld.
- Strain the soup through a fine mesh sieve if you prefer an ultra-smooth consistency.
- Chill the soup for at least two hours before serving to let the flavors meld.
Directions
Tos the cucumber, almond milk, almonds, half of the mint leaves, garlic, salt, and pepper into a blender. Blend everything together until it’s nice and smooth. Pour the soup into three bowls, then drop a spoonful of labneh right in the center of each one. Drizzle a little olive oil over the top and sprinkle some fresh mint leaves for a bright, fresh touch. Chill the soup for a bit if you like it extra cold before serving.
Perfect Side Pairings
Serve this soup in small bowls or cups as a starter or light lunch. Garnish with fresh herbs like dill or mint, a drizzle of olive oil, and a sprinkle of toasted nuts for extra crunch and flavor.
Storage Tips
Store the soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as separation may occur. Avoid freezing, as the texture may change once thawed.
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