Appetizer Quick & Easy

Cold Cucumber Soup Blended with Labneh

★★★★ ☆ 4.1 (588)

This refreshing soup is perfect for hot days, combining cool cucumbers with creamy labneh for a light and tangy treat. It’s easy to make and wonderfully satisfying as a starter or a snack.

◷ 11 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

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

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Instructions

Step 1

Start by tossing the cucumber, almond milk, almonds, half of the mint leaves, garlic, salt, and pepper into a blender. Blend everything together until it’s nice and smooth. Pour the soup evenly into three bowls. Dollop about a tablespoon of labneh right in the center of each bowl. To finish, drizzle a tablespoon of olive oil over the top and sprinkle a few fresh mint leaves for a little extra flavor and color. Serve chilled and enjoy!

Why You’ll Love This Recipe

This refreshing soup is light and creamy, perfect for hot days. The tangy labneh adds a rich texture while cucumbers keep it cool and hydrating. It’s easy to make and full of fresh flavors that delight the palate.

Serving Suggestions

Serve this soup chilled in small bowls or glasses as a starter or light snack. Garnish with fresh mint, dill, or a drizzle of olive oil for added aroma and color. It pairs well with crusty bread or a simple salad.

Storage Tips

Store the soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as ingredients may separate over time. Avoid freezing, as the texture may change when thawed.