Printable Area
Chilled Raita Soup
Recipe courtesy Bal Arneson
- Total Time:
- 2 hr 26 min
- Prep:
- 10 min |
- Inactive Prep:
- 2 hr 15 min |
- Cook:
- 1 min
- Level:
- Easy
- Yield:
- 4 servings
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.