Chilled Raita Soup
Chilled Raita Soup
Get this quick and easy chilled soup recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 2 hours 25 minutes
  • Cooking Time 5 minutes
  • Yield 4 servings
  • Raita:
  • 1 cucumber, peeled, seeded and grated
  • 1 large tomato, seeds and pulp removed and chopped finely
  • 1½ cups plain yogurt
  • ½ cup buttermilk
  • Cold Raita Soup:
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cup vegetable broth
  • A pinch of salt
  • Chopped fresh mint
  • A pinch of smoked paprika
  1. Place the cucumber and tomatoes in a sieve for about 15 minutes, to drain off any excess liquid
  2. Add to a bowl with the yogurt and buttermilk and stir well to combine. Season with salt to taste
  3. Put the cumin and coriander 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
  4. Put the raita into a large glass bowl and whisk in the toasted spices, vegetable broth and salt
  5. Place in the fridge until completely chilled, about 2 hours
  6. Ladle the soup into bowls and garnish with a pinch of paprika and chopped fresh mint

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