Cold minty yogurt soup — podina dahi shorba — is my rescue recipe for hot afternoons: five minutes of work, then the fridge does the rest. It is nothing more than creamy yogurt whirled with peeled, seeded cucumber, toasted hazelnuts, fresh mint, and dry-roasted cumin. An hour of chilling later, you have a cool, tangy bowl that beats anything from a carton.
When the summer heat spikes, I crave recipes that are instant, cooling, and utterly delicious. This Cold Minty Yogurt Soup, known as Podina Dahi Shorba in India, is my ultimate secret weapon. It’s a game-changer for hot days—incredibly light, ready in just 5 minutes, and bursting with the vibrant flavor of fresh mint against creamy, chilled yogurt. It’s pure refreshment in a bowl and the most elegant, effortless starter for any summer gathering.
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 (79 ml) 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 (30 ml) hazelnut, light olive, or almond oil – 1.0 oz / 28g
• 0.5 tsp salt – 0.1 oz / 3g
• 1 tsp (5 ml) coarsely ground, dry-roasted cumin seeds – 0.07 oz / 2g
• 4 sprigs fresh mint for garnish
Instructions
1. Coarsely chop the prepared cucumber and place it into a blender or food processor along with the plain yogurt. Process until completely smooth.
2. Transfer the smooth cucumber-yogurt mixture into a large bowl. Stir in the chopped nuts, minced fresh mint, your chosen oil, salt, and dry-roasted cumin seeds.
3. Mix everything together well, cover the bowl tightly, and refrigerate for at least 1 hour to allow the soup to chill and the flavors to meld.
4. Before serving, stir the chilled soup thoroughly. Ladle it into pre-chilled bowls and garnish each serving with a sprig of fresh mint.
Nutritional Information
• (Per Serving)
• Calories: 250 kcal
• Carbohydrates: 13g
• Protein: 8g
• Fat: 19g
Pro Tips
• Dry-Roast Your Cumin: Don’t skip this! Tossing cumin seeds in a dry skillet for 1-2 minutes until fragrant releases their essential oils for a deep, smoky flavor that ground cumin can’t match.
• Seed the Cucumber: Scrape out the cucumber seeds before blending to ensure your soup stays rich and creamy, preventing it from becoming watery as it chills.
• Use Full-Fat Yogurt: For the most luxurious texture and authentic flavor, use a whole-milk plain yogurt. If using Greek yogurt, you may need to thin it with a splash of ice water to reach the right consistency.
• Chill Your Bowls: Pop your serving bowls in the freezer for 15 minutes before serving. This simple trick keeps the soup perfectly ice-cold from the first spoonful to the last.
FAQ
Q: Can I make this cold yogurt soup vegan
A: Absolutely. To make a vegan version, replace the dairy yogurt with a thick, unsweetened plant-based yogurt, such as coconut, soy, or almond yogurt. The creamy texture and tangy flavor will work beautifully with the mint and cucumber.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein, use a high-protein Greek yogurt as your base. You can also increase the amount of toasted walnuts or hazelnuts, or stir in a tablespoon of hemp seeds for an easy, plant-based protein addition.
Q: What are some nut-free options for this recipe
A: For a delicious nut-free alternative, simply substitute the toasted nuts with an equal amount of toasted pumpkin seeds or sunflower seeds. They will provide a similar satisfying crunch and nutty flavor.
Q: How long does this minty yogurt soup last in the fridge
A: This soup is best enjoyed within 2 days. Store it in an airtight container in the refrigerator. The cucumber may release a little water, so be sure to give it a thorough stir before serving to recombine everything.
More Recipes You’ll Love
- Curried Butternut Squash Soup
- Sun-Dried Urad Dal Badi (Bengali Phoola Badi)
- Roasted Root Vegetable Chowder
Cold Minty Yogurt Soup (Podina Dahi Shorba)
Ingredients
Method
- Coarsely chop the prepared cucumber and place it into a blender or food processor along with the plain yogurt. Process until completely smooth.
- Transfer the smooth cucumber-yogurt mixture into a large bowl.
- Stir in the chopped nuts, minced fresh mint, your chosen oil, salt, and dry-roasted cumin seeds.
- Mix everything together well, cover the bowl tightly, and refrigerate for at least 1 hour to allow the soup to chill and the flavors to meld.
- Before serving, stir the chilled soup thoroughly. Ladle it into pre-chilled bowls and garnish each serving with a sprig of fresh mint.
- Dry-Roast Your Cumin: Don't skip this!
- Tossing cumin seeds in a dry skillet for 1-2 minutes until fragrant releases their essential oils for a deep, smoky flavor that ground cumin can't match.
- Chill Your Bowls: Pop your serving bowls in the freezer for 15 minutes before serving. This simple trick keeps the soup perfectly ice-cold from the first spoonful to the last.
