Puréed Summer Squash Soup with Raita

Puréed Summer Squash Soup with Raita
Photo by Sarah Jay


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

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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