Recipe courtesy of Bal Arneson
Print
Chilled Raita Soup
Total:
2 hr 26 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 26 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Raita:
  • 1 cucumber, peeled, seeded and grated
  • 1 large tomato, seeds and pulp removed and chopped finely
  • 1 1/2 cups plain yogurt
  • 1/2 cup buttermilk
  • Salt
Cold Raita Soup:
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 cup vegetable broth
  • A pinch of salt
  • A pinch of smoked paprika
  • Chopped fresh mint, for garnish

Directions

For the raita: Place the cucumber and tomatoes in a sieve for about 15 minutes, to drain off any excess liquid. Add to a bowl with the yogurt and buttermilk and stir well to combine. Season with salt.

For the soup: Put the coriander and cumin seeds into a small skillet and toast over low heat until they just begin to smoke and are very fragrant, about 15 seconds. Grind in a mortar and pestle.

Put the raita into a large glass bowl and whisk in the toasted spices, vegetable broth and salt. Place in the fridge until completely chilled, about 2 hours. Ladle the soup into bowls and garnish with a pinch of paprika and chopped fresh mint.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Chilled Avocado Soup

Recipe courtesy of Marcela Valladolid

Raita

Recipe courtesy of Bal Arneson

Chilled Strawberry and Mint Soup

Chilled Avocado Soup with a Crabmeat Relish

Recipe courtesy of Emeril Lagasse

Chilled Early Girl Tomato Soup with Ahi Tuna Tartare

Pomegranate Raita

Recipe courtesy of Nigella Lawson

Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint

Recipe courtesy of Michael Symon

Cool Cucumber Raita

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here