Sprig Originals's kitchen / Chilled Cucumber Mint Raita Soup
Chilled Cucumber Mint Raita Soup
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything for this cooling Indian-style soup goes straight into the blender — no stove, no chopping board marathon. Yogurt, cucumber, mint and cilantro whir into a pale green, tangy bowl that tastes like raita you can drink, with a slow warm hum of green chile and cumin behind it. Perfect for hot evenings alongside naan or leftover rice, and it's ready before the table is set.
Ingredients
- 1 large English cucumber
- 2 cups plain whole-milk yogurt, well chilled
- 1 cup ice-cold water
- 1 cup loosely packed fresh cilantro leaves and tender stems
- 1/2 cup loosely packed fresh mint leaves
- 1 small serrano or green finger chile, stemmed (seeds removed for less heat)
- 1 1/4 tsp ground cumin
- 1 1/4 tsp fine sea salt
Instructions
- Trim the cucumber and cut off a 2-inch piece; dice it finely and set aside for garnish. Roughly chop the rest into 1-inch chunks (no need to peel a thin-skinned English cucumber) and drop it into the blender jar.
- Add the yogurt, ice-cold water, cilantro, mint, chile, 1 teaspoon of the ground cumin and the salt. Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the soup is completely smooth and a pale herb green with no visible flecks of cucumber skin.
- Taste and adjust: add another pinch of salt if it tastes flat, or blend in a few more tablespoons of cold water if you want it thinner and more drinkable. Chill in the blender jar or a pitcher for 30 minutes, or pour straight over a few ice cubes if you're in a hurry.
- Pour into bowls or wide glasses, scatter the reserved diced cucumber over the top, and finish each serving with a pinch of the remaining 1/4 teaspoon ground cumin.
Chef's tips
- Use whole-milk yogurt, not low-fat — the fat is what keeps the soup silky instead of watery and thin.
- No blender? A food processor works: pulse the herbs, chile and cucumber into a fine paste first, then add the yogurt and water and run for 30 seconds.
- Turn it into a light meal by topping each bowl with chopped tomato, roasted chickpeas or a spoonful of leftover cooked chicken or shrimp.
- It thickens as it sits in the fridge; loosen with a splash of cold water and re-whisk before serving the next day. Best within two days.
Nutrition (per serving, estimated)
98calories
6gprotein
10gcarbs
4gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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