Recipe courtesy of Bal Arneson
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
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.

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