Recipe courtesy of Bal Arneson
Chilled Raita Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 90
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 13
- Sodium
- 684
- Total: 2 hr 26 min
- Prep: 10 min
- Inactive: 2 hr 15 min
- Cook: 1 min
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.