Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


  • 2 Tbs. minced jalapeño
  • 1 Tbs. minced fresh ginger
  • ½ tsp. brown mustard seeds
  • 1 tsp. vegetable oil
  • ¼ tsp. fresh lime juice
  • 3 Tbs. unsalted butter
  • ½ tsp. coriander seeds
  • + 11 more ingredients
    • ½ tsp. cumin seeds
    • 1 large onion, sliced (to yield 1-½ cups)
    • 1 small head garlic, cut across the equator; plus 1 tablespoon minced garlic
    • 2 tsp. kosher salt; more to taste
    • 12 sprigs fresh cilantro with roots, if possible (1 packed cup); more leaves for garnish
    • ½ cup whole-milk yogurt
    • ½ tsp. onion seeds (optional)
    • 1/8 tsp. cardamom seeds or 1 green cardamom pod (optional)
    • 1 lb. zucchini or other summer squash (unpeeled), sliced ½-inch thick
    • ¼ tsp. cumin seeds
    • ¼ tsp. kosher salt; more to taste

In a bowl, combine the yogurt and salt. Heat the oil in a small pan over medium heat until it shimmers. Add the mustard seeds, cumin seeds, and onion seeds, if using. When they start to pop, add the oil and seeds to the yogurt. Stir, taste, and add salt, if needed. Put the cilantro, halved garl...

View full recipe at Fine Cooking


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