Creamy Cold Cucumber Soup with Labneh

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
• 0.5 cup fresh mint leaves
• 2 cloves garlic, peeled
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 3 tablespoons labneh
• 3 tablespoons olive oil
• 1 sprig fresh mint leaves

Steps

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.