Description
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.
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
Instructions
- Combine cucumber
- almond milk
- almonds
- 1/2 cup mint leaves
- garlic
- salt
- and pepper in a blender. Blend until smooth.
- 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.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 3