Creamy Chilled Cucumber Soup Featuring Labneh

A refreshing soup combines cool cucumbers with the creamy tang of labneh for a perfect light meal or appetizer. It's easy to make and wonderfully satisfying on warm days.

Helpful Cooking Tips

Use fresh, firm cucumbers for the best texture and flavor.
Strain the soup through a fine mesh sieve if you prefer an ultra-smooth consistency.
Chill the soup for at least two hours before serving to let the flavors meld.

Ingredients 0/9

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

Why This Recipe Is So Tasty

This soup is wonderfully refreshing and light, perfect for warm days. The creamy texture from the labneh adds richness without heaviness. It’s a quick and healthy dish that feels both elegant and comforting.

Directions

Tos 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 into three bowls, then drop a spoonful of labneh right in the center of each one. Drizzle a little olive oil over the top and sprinkle some fresh mint leaves for a bright, fresh touch. Chill the soup for a bit if you like it extra cold before serving.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Perfect Side Pairings

Serve this soup in small bowls or cups as a starter or light lunch. Garnish with fresh herbs like dill or mint, a drizzle of olive oil, and a sprinkle of toasted nuts for extra crunch and flavor.

Storage Tips

Store the soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as separation may occur. Avoid freezing, as the texture may change once thawed.