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10 minutes
10 minutes
- 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
- In a blender, pulse together cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper until creamy.
- Ladle the soup into 3 bowls. Place a dollop of labneh in the center of each bowl. Drizzle each with a tablespoon of olive oil and sprinkle with a few fresh mint leaves.
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