Chilled Raita Soup
- prep time10 min
- total time 145 min
- serves 4
Despite the long "cooking/chilling" time, the hardest thing about this recipe is waiting to eat it!
1 cucumber, peeled, seeds and grated
1 large tomato, seeds and pulp removed and chopped finely
1 ½ cup plain yogurt
½ cup buttermilkSoup
1 tsp cumin seeds
1 tsp coriander seeds
1 cup vegetable broth
1 pinch salt
chopped fresh mint
1 pinch smoked paprika
1. 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 to taste.Soup
1. 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.
2. 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.