Recipe courtesy of Bal Arneson

Chilled Raita Soup

  • Level: Easy
  • Total: 2 hr 26 min
  • Prep: 10 min
  • Inactive: 2 hr 15 min
  • Cook: 1 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. 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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