Ingredients

• 1 cucumber, peeled, seeded and grated
• 1 large tomato, seeds and pulp removed and chopped finely
• 1 1/2 cups plain yogurt
• 1/2 cup buttermilk
• Salt
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 cup vegetable broth
• A pinch of salt
• A pinch of smoked paprika
• Chopped fresh mint, for garnish

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Instructions

1. For the raita: Place the cucumber and tomatoes in a sieve for about 15 minutes, to drain off any excess liquid. Add to a bowl with the yogurt and buttermilk and stir well to combine. Season with salt.
2. For the soup: Put the coriander and cumin seeds into a small skillet and toast over low heat until they just begin to smoke and are very fragrant, about 15 seconds. Grind in a mortar and pestle.
3. Put the raita into a large glass bowl and whisk in the toasted spices, vegetable broth and salt. Place in the fridge until completely chilled, about 2 hours. Ladle the soup into bowls and garnish with a pinch of paprika and chopped fresh mint.