Recipe courtesy of Bal Arneson
Save Recipe Print
Total:
2 hr 26 min
Prep:
10 min
Inactive:
2 hr 15 min
Cook:
1 min
Yield:
4 servings
Level:
Easy

Ingredients

Raita:
Cold Raita Soup:

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword