This chilled avocado raita soup is what we turn to when it’s too hot to cook, but we still want something nourishing and flavorful. Inspired by the cooling qualities of traditional raita, this version blends cucumber, yogurt, and creamy avocado into a light, herbaceous soup.
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 into if life permitted — and that meant I woke every morning to birds fluttering, cows mooing, and people starting their day with a visit to the 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 day, and every time 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 my cookbook, Keys to the Kitchen. And though I have no plans to return to India anytime soon, I can thumb through my photos and daydream while sipping this Chilled Cucumber Avocado Raita Soup.
Why You’ll Love This
This cucumber avocado raita soup is hydrating, refreshing, and packed with flavor. It’s naturally cooling thanks to the cucumbers and mint, but gets a velvety texture from avocado and a tangy punch from vinegar and yogurt. Bonus: it’s make-ahead friendly and gets better as it chills.
Cucumber Avocado Raita Soup Recipe Ingredients
The magic of this avocado raita soup lies in a few fresh and flavorful ingredients:
- Persian cucumbers for crisp, clean flavor
- Avocado to add richness and body
- Yogurt or buttermilk for tangy creaminess
- Fresh mint and ground spices like coriander and cumin for depth
- Red onion and garlic soaked in white balsamic for a subtle bite
- Scallions and radishes for a fresh, crunchy garnish
How to Make This Recipe
Start by salting the cucumbers to draw out moisture and mellow the flavor. Meanwhile, soak red onion and garlic in vinegar to mellow their bite. Blend everything (except garnishes) until silky smooth, then strain, chill, and serve your avocado raita soup garnished with scallions and radishes.
What to Serve With This
Serve this avocado raita soup alongside toasted pita or warm naan for dipping. It also pairs beautifully with grilled seafood, such as this coconut vindaloo swordfish, a big green salad, or grilled chicken skewers. Whether you’re hosting a summer dinner party or need a light lunch, this avocado raita is the ultimate chill-out dish.
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Chilled Cucumber Avocado Raita Soup Recipe
Equipment
Ingredients
- 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
Instructions
- 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.
