Chilled Raita Soup
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
62
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
For the raita: Place the cucumber and tomatoes in a sieve for about 15 minutes, to drain off any excess liquid
2
Add to a bowl with the yogurt and buttermilk and stir well to combine
3
Season with salt
4
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
5
Grind in a mortar and pestle
6
Put the raita into a large glass bowl and whisk in the toasted spices, vegetable broth and salt
7
Place in the fridge until completely chilled, about 2 hours
8
Ladle the soup into bowls and garnish with a pinch of paprika and chopped fresh mint