Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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