Indian Cucumber Soup with Cumin and Mint

Indian Cucumber Soup with Cumin and Mint

This zesty chilled soup recipe was inspired by raita the classic Indian salad of diced or grated cucumber in a cumin-spiced yogurt sauce.


4 cups (1 l) roughly diced cucumber (approx. 1 large seedless cuke or 2 large cukes with seeds)*
2 scallions, both white and green parts, coarsely chopped
2 cups (500 ml) plain yogurt
1 cup (250 ml) milk
leaves from 2 sprigs fresh mint
1 teaspoon ground cumin
juice from 1/2 lemon
dash Tabasco sauce, if desired
salt and pepper to taste

  • Peel cucumber if desired or if using normal grocery store cucumbers, whose skin is most likely waxed. If using organic cucumbers, you can leave all or some of the skin for color. Removed seeds from normal seeded cucumbers, or use English-style/seedless/burpless cucumber.

Purée together all ingredients except the lemon juice, salt and pepper in a blender until soup reaches desired texture.

Add lemon juice and blend to mix. Taste and then blend to mix in salt and pepper as desired.

Chill for at least one hour before serving. For more intense flavor, chill overnight.

Serves: 4

B-man :wink: