Creamy Cold Cucumber Soup with Labneh recipe
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- 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
Nutrition Info
- 472.7 caloriescarbohydrate: 17.2 gcholesterol: 9.4 mgfat: 41.2 gfiber: 6.4 gprotein: 12.4 gsaturatedFat: 5.2 gservingSize: -sodium: 843.5 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Cold Cucumber Soup with Labneh
Directions
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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.