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Chilled Raita Soup

Photo: Chilled Raita Soup

TOTAL TIME: 2 hr 26 min
Prep: 10 min
Inactive Prep: 2 hr 15 min
Cook: 1 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
    COLD RAITA SOUP:
    • A pinch of salt
    • A pinch of smoked paprika
    • Chopped fresh mint, for garnish
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    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.

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    5

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    • on October 06, 2012

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      This soup is very creamy and refreshing. I liked it even better after it had chilled for a day or two. You can use some sour cream if you don't have buttermilk and add a little extra broth. The sour cream has less sodium than the buttermilk too. I sometimes just mix up the yogurt and sour cream or buttermilk and use as a dip for fruit or vegs or use it in this soup but don't add broth and it has a lighter taste.

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