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.
Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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.