I decided to commemorate my trip to Udaipur, India in edible form with this Chilled Cucumber Avocado Raita Soup Recipe.
Why? Because there may be nothing more tragic post-travel than losing photos, so you’ll understand my devastation around the fact I can’t find any of the snaps of my visit to Udaipur.
Udaipur was my favorite of all the towns I visited in Rajasthan, if only for the stunning sunrises and epic sunsets. I stayed in a lakeside haveli — which I would move in would life so permit — and that meant I woke every morning to birds fluttering, cows mooing, and people starting their day with a visit waterside.
And I’d have naan with loads of raita. So much raita, I became that girl. I mean, I love raita so much I could drink it — the spicy, cool, sweet cuts through the heat of an Indian morning like no other.
So, like a record on repeat, I made raita each, and every day when I returned in some vain hope, it’d take me back. And when the following summer came, I knew I’d want it chilled, in a soup, but California-fied with a good dose of avocado.
That’s how this Chilled Cucumber Avocado Raita Soup Recipe came about and came to be in Keys to the Kitchen. And though I have no plans to go back to India any time soon, I can thumb through my photos and daydream while sipping this Chilled Cucumber Avocado Raita Soup.
Chilled Cucumber Avocado Raita Soup Recipe
- 1 pound unpeeled Persian cucumbers roughly chopped
- 2 teaspoons kosher salt
- 1/2 medium red onion roughly chopped
- 2 medium garlic cloves smashed
- 3 to 4 tablespoons white balsamic vinegar
- 1 medium ripe avocado peeled, pitted, and chopped
- 4 cups plain yogurt or buttermilk
- 1/3 cup loosely packed fresh mint leaves
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons unrefined cane sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon finely ground black pepper
- 4 medium finely chopped green onions (aka scallions)
- 4 medium radishes trimmed, halved, and sliced paper thin, for garnish
- Toasted pita bread or naan for serving
- Salt The Cucumbers: Sprinkle cucumbers with salt, toss to coat, place in a colander over a plate. Let sit 30 minutes then drain excess water. Meanwhile, combine onions and garlic in a small nonreactive bowl, cover with vinegar, and set aside for 10 to 30 minutes.
- Blend The Raita Ingredients: Combine cucumber, onion mixture, and all remaining ingredients except scallions and radishes in a blender or food processor (you may have to do this in batches). Process on high until very well blended and smooth, and aerated, about 5 minutes. Pass mixture through a fine mesh strainer into a nonreactive bowl.
- Refrigerate Then Serve: Refrigerate until thoroughly chilled, at least 30 minutes. Before serving, whisk, taste and adjust seasoning as desired. Serve topped with scallions and radishes.