Every Helping
Sign in

Drink recipe · from the recipe book

Roasted Tomato Cumin Lassi with Chili

A thick, savory salted lassi with sweet roasted tomato, nutty toasted cumin, a squeeze of lime and gentle jalapeño heat over a tangy, creamy body.

Roasted Tomato Cumin Lassi with Chili

Ingredients

  • 1 cup220 gPlain yogurt, low-fatchilled
  • 3½ oz100 gPlain Greek yogurt, nonfatchilled
  • ¾ cup chopped150 gTomatoescored and quartered
  • ½ cup (120 ml)120 gPlain kefir, low-fatchilled
  • 1 tsp2 gGround cumin
  • 2¾ tsp sliced5 gJalapeñoseeded and finely chopped
  • 1½ tsp8 gLime juice
  • 3 tbsp chopped3 gFresh cilantroleaves only
  • ¼ tsp2 gSalt

Steps

  1. Core and quarter the tomato, seed and finely chop the jalapeño, and pick the cilantro leaves.
  2. Toast the cumin in a dry pot over medium heat, stirring, for 1 to 2 minutes until fragrant, then tip it onto a plate.
  3. Put the tomato in the same pot over medium-high heat and cook, turning, for 4 to 5 minutes until blistered and soft. Spread it on a plate and chill in the freezer for 5 minutes.
  4. Put the plain yogurt, Greek yogurt, kefir, cooled tomato, jalapeño, lime juice, salt and half of the toasted cumin in a blender and blend for 45 seconds until smooth and thick.
  5. Pour the lassi into two glasses over ice, sprinkle the remaining half of the toasted cumin and the cilantro on top, and serve right away.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book