THE RECIPE JOURNAL · Appetizer
Smooth and Creamy Cold Cucumber Soup with Labneh
This refreshing soup is perfect for hot days, combining crisp cucumbers with the tangy richness of labneh for a smooth and creamy texture. It’s a light, flavorful way to cool down and enjoy a healthy snack or appetizer.
FROM THE KITCHEN • Smooth and Creamy Cold Cucumber Soup with Labneh
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
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 you get a nice, smooth texture. Pour the soup evenly into three bowls. Drop a spoonful of labneh right in the center of each bowl. To finish, drizzle a tablespoon of olive oil over the top and scatter a few fresh mint leaves for a little extra color and flavor. Serve chilled and enjoy!
Why you’ll love it
This soup is wonderfully refreshing and light, perfect for warm days. The creamy texture comes from labneh, which adds a tangy richness without heaviness. It combines simple, fresh ingredients for a healthy and satisfying dish.
How to serve
Serve this soup cold in small bowls or glasses as a starter or light lunch. Garnish with fresh herbs like dill or mint and a drizzle of olive oil for added flavor. Pair it with crusty bread or a simple salad for a complete meal.
Storage & leftovers
Store the soup in an airtight container in the refrigerator for up to two days. Stir well before serving, as ingredients may settle. Avoid freezing, as the texture can change once thawed.
