Ingredients
- 1 diced English cucumber
- 1 cup of almond milk
- 1 cup of unsalted dry-roasted almonds
- ½ cup of freshly picked mint leaves
- 2 cloves of garlic, peeled
- 1 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 3 tablespoons of labneh
- 3 tablespoons of premium olive oil
- 1 sprig of handpicked fresh mint leaves
Step 1
Mix together fresh cucumbers, creamy almond milk, crunchy almonds, a handful of refreshing mint leaves, a hint of garlic, and a dash of salt and pepper in a blender until it becomes a velvety soup.
Step 2
Portion out this delightful soup into three bowls, then add a dollop of labneh in the center of each bowl. To elevate the presentation and flavors, drizzle a generous tablespoon of olive oil over the top and sprinkle a few extra mint leaves as a finishing touch.
Extra Tips & Suggestions
- 1. Keep your cucumber soup and labneh in separate airtight containers to maintain their freshness and prevent any flavors from mixing.
- 2. Utilize mason jars for a trendy and functional storage solution. They not only keep your soup and labneh fresh but also make for a visually appealing presentation.
