Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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