| Level: | Easy |
| Total: | 2 hr 26 min |
| Prep: | 10 min |
| Inactive: | 2 hr 15 min |
| Cook: | 1 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 90 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 684 mg |
Reviews
I made this last night and it was delicious. I skipped the “mortar and pestle” grinding business and just used ground spices, which I stirred around a hot frying pan for a couple minutes. It’s been hot here all week, and we’re fighting over the leftovers of this soup.