Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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

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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