Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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

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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