AI
Ingredients
- canned white beans, drained (≈240 g)
- plain Greek yogurt (100 g)
- blanched almonds (35 g)
- small cucumber, peeled and chopped (≈150 g)
- garlic clove (1)
- fresh lemon juice (30 ml)
- cold water or ice cubes (100–150 ml) — to adjust consistency
- fresh mint leaves (8 g)
- olive oil, salt, pepper
Steps
- Quick prep (2 min): Drain and rinse the canned white beans. Peel and chop the cucumber. Measure almonds, yogurt, lemon juice and mint.
- Blend (5–7 min): In a deep bowl or pot, combine the drained beans, blanched almonds, chopped cucumber, garlic, Greek yogurt, lemon juice and most of the mint. Add 100 ml cold water or a few ice cubes. Use the immersion blender until silky-smooth; add more water to reach a drinkable soup texture.
- Season & finish (1–2 min): Stir in a generous drizzle (15–20 ml) of olive oil, then season with salt and pepper to taste. Taste for acidity and add a splash more lemon if needed. Reserve a few whole mint leaves for garnish.
- Serve (instant): Pour into a chilled bowl or cup. Garnish with torn mint, a small extra drizzle of olive oil and a scattering of chopped almonds if you like. Serve immediately or keep chilled for up to 24 hours.
- Hostel Hack: No blanched almonds? Use sunflower seeds or a spoon of tahini for creaminess and that nutty edge. If you lack a bowl big enough for blending, blend in a large jar or the empty bean can (rinse first) with the immersion blender and finish in a bowl.