Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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

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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