As a chef, I’m always chasing recipes that provide instant relief when the summer temperatures spike. This Cold Minty Yogurt Soup, traditionally known in India as Podina Dahi Shorba, is an absolute game-changer for hot days. It’s incredibly light, takes barely five minutes to assemble, and that vibrant burst of fresh mint paired with creamy, chilled yogurt is just pure refreshment in a bowl. I love serving this as an elegant starter at summer dinner parties, and it always gets rave reviews.
Prep time: 5 minutes Chilling time: 1 hour Servings: 4
Ingredients:
- 1 large cucumber, peeled and seeded (16 oz / 455g)
- 2.5 cups plain yogurt (21.1 oz / 600g)
- 0.33 cups finely chopped toasted hazelnuts or walnuts (1.7 oz / 50g)
- 2 tbsp minced fresh mint (0.1 oz / 3g) OR 0.5 tsp dried mint (0.03 oz / 1g)
- 2 tbsp hazelnut, light olive, or almond oil (1.0 oz / 28g)
- 0.5 tsp salt (0.1 oz / 3g)
- 1 tsp coarsely ground, dry-roasted cumin seeds (0.07 oz / 2g)
- 4 sprigs fresh mint (for garnish)
Instructions:
- Coarsely chop the prepared cucumber (16 oz / 455g) and place it into a blender or food processor along with the 2.5 cups (21.1 oz / 600g) of plain yogurt, processing until completely smooth.
- Transfer the smooth cucumber-yogurt mixture into a large bowl, then add the 0.33 cups (1.7 oz / 50g) of chopped nuts, 2 tbsp (0.1 oz / 3g) of minced fresh mint, 2 tbsp (1.0 oz / 28g) of your chosen oil, 0.5 tsp (0.1 oz / 3g) of salt, and 1 tsp (0.07 oz / 2g) of dry-roasted cumin seeds.
- Blend everything together well, cover the bowl tightly, and refrigerate for at least 1 hour to chill and allow the flavors to meld perfectly.
- Stir the chilled soup thoroughly, ladle it into pre-chilled bowls, and garnish each serving with a sprig of fresh mint before serving.
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Carbohydrates: 13g
- Protein: 8g
- Fat: 19g
Chef's Pro Tips for the Best Podina Dahi Shorba
- Dry-Roast Your Cumin: Don't skip dry-roasting the cumin seeds! Tossing them in a dry skillet over medium heat for 1-2 minutes until fragrant releases their essential oils and adds a deep, smoky, earthy flavor that raw cumin just can't provide.
- Seed the Cucumber: Thoroughly scraping out the cucumber seeds before chopping ensures your soup stays rich and creamy rather than turning thin and watery as it chills in the fridge.
- Opt for Full-Fat Yogurt: For the most authentic flavor and luxurious mouthfeel, use a whole-milk plain yogurt or traditional homemade dahi. If you use Greek yogurt, you may need to thin it out with a splash of ice water or milk to reach the right soup consistency.
- Chill Your Bowls: Since this soup is all about beating the heat, place your serving bowls in the freezer for 15 minutes before ladling the soup. It keeps the dish ice-cold at the table.
Frequently Asked Questions (FAQ)
Can I make this cold minty yogurt soup ahead of time? Yes, absolutely! Making it a day in advance allows the mint, cumin, and toasted nuts to infuse their flavors deeply into the yogurt. Just give it a vigorous stir before serving, as separation is natural.
What can I use instead of hazelnut or walnut oil? If you don't have specialty nut oils on hand, a high-quality, cold-pressed extra virgin olive oil or even avocado oil works beautifully. You want an oil with a pleasant, buttery flavor profile to complement the yogurt.
Can I make this recipe vegan? You can easily adapt this dish by substituting the dairy yogurt with a plain, unsweetened almond, cashew, or coconut yogurt. Just keep in mind that coconut yogurt will slightly alter the traditional flavor profile.
What should I serve with Podina Dahi Shorba? This soup pairs wonderfully with warm, crusty bread, garlic naan, or as a cooling side dish alongside spicy grilled meats and vegetable skewers.
If you're building a menu full of refreshing summer soup recipes, you absolutely have to give this Podina Dahi Shorba recipe a try. It serves beautifully as one of those quick vegetarian appetizers that looks elegant but takes zero effort, making it the ultimate healthy cold soup for entertaining. Gathering your dahi shorba ingredients takes just minutes, resulting in a traditional Indian cold soup that cools you down from the inside out. I've always been a huge fan of yogurt and mint recipes, and this chilled yogurt soup is arguably the best way to enjoy that classic pairing. Whether you serve this cucumber mint soup on a sweltering afternoon or alongside other summer cooling foods at your next dinner party, it is guaranteed to be a hit!
