I want to cook with labneh more frequently. This soup tastes fantastic both on its own and as an appetizer. It tastes great and has a lovely presentation. Additionally, it is a quick and energizing summer dinner.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 3 |
| Yield: | 3 servings |
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.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 844 mg |
| Sugars | 6 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |