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 my snaps of my visit to Udaipur. Instead I decided to save the moment in edible form with this Chilled Cucumber Avocado Raita Soup recipe.
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 becamethat 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 came about and came to be in Keys to the Kitchen. And though I have no plans to go back to India any time in the near future, I can thumb through my photos and daydream while sipping this Chilled Cucumber Avocado Raita Soup.
peeled, pitted, and chopped
trimmed, halved, and sliced paper thin, for garnish
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.
The soup can be made up to 2 days ahead and stored refrigerated in an airtight container.
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