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!

3 Ratings
Directions for: Chilled Raita Soup



1 cucumber, peeled, seeds and grated

1 large tomato, seeds and pulp removed and chopped finely

1 ½ cup plain yogurt

½ cup buttermilk


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.


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.

See more: Easy, Indian, Vegetables, Eggs/Dairy, Main, Dinner, Lunch, Soup


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