-
1
Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
-
2
Add and cook, stirring often, over medium
-
3
heat: 1 large onion, sliced fine A pinch of saffron threads, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/4 teaspoon turmeric, 1 teaspoon sweet paprika, 1/2 teaspoon cayenne pepper, 2 garlic cloves, peeled and sliced.
-
4
Cook until very soft but not browned.
-
5
If the onions or garlic start to stick, turn down the heat, and add a splash of water to the pot.
-
6
While the onions are cooking, wash in cold water: 5 medium green or yellow summer squash.
-
7
Cut into thick (3/4-inch) slices.
-
8
When the onions are done, add the squash to the pot with: Salt.
-
9
Cook for 2 minutes, then pour in: 3 cups chicken broth, 3 cups water.
-
10
Bring to a boil, reduce to a simmer, and cook until the squash is tender, about 15 minutes.
-
11
Meanwhile, make the yogurt and mint garnish.
-
12
Cut into julienne: 4 mint sprigs, leaves only.
-
13
In a medium-size mortar, pound half of the julienned mint to a paste.
-
14
Stir in the remaining mint and: 2 tablespoons olive oil, 2/3 cup yogurt, Salt.
-
15
Let the soup cool a bit, then puree in a blender until very smooth.
-
16
(Take care when blending hot soup to leave a vent for the steam to escape.)
-
17
Reheat, thin with a little water if necessary, taste, adjust the seasoning, and serve hot with a spoonful of yogurt and mint.
-
18
Pass around: Lime wedges at the table, if you want.
