Chilled Soup (Thanda Shorba)

In the sweltering heat of summer, this soup, thanda shorba, has a wonderful cooling effect.

Serves: 6Hands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy

Serves: 6


  • 1 large cucumber, peeled and grated
  • 1 small garlic clove, crushed
  • 2 cups plain yogurt
  • 2 cups water
  • Table salt, to taste
  • 1 Tbsp. vegetable oil
  • ¼ tsp. cumin seeds
  • 1 tsp. finely chopped fresh mint for garnish


  • Place the cucumber in a bowl and chill for about 30 minutes. Pour off the cucumber juice that collects in the bowl. Press down on the cucumber to get out as much juice as possible.
  • Combine the cucumber and garlic, then stir in the yogurt and water. Combine thoroughly. Add salt to taste. Set aside.
  • Heat the oil in a small skillet on medium. Add the cumin seeds and sauté for about 1 minute or until the seeds start to crackle and you can smell the aroma. Remove from heat.
  • Stir the cumin into the yogurt soup. Cover and refrigerate for 2 hours.
  • When ready to serve, pour equal portions into 6 shallow bowls and garnish with the mint.