Spicy Summer Squash Soup with Yogurt and Mint

Preparation

1. Step 1

   Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.

   Step 2

   Add and cook, stirring often, over medium

   Step 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.

   Step 4

   Cook until very soft but not browned. If the onions or garlic start to stick, turn down the heat, and add a splash of water to the pot.

   Step 5

   While the onions are cooking, wash in cold water: 5 medium green or yellow summer squash.

   Step 6

   Cut into thick (3/4-inch) slices. When the onions are done, add the squash to the pot with: Salt.

   Step 7

   Cook for 2 minutes, then pour in: 3 cups chicken broth, 3 cups water.

   Step 8

   Bring to a boil, reduce to a simmer, and cook until the squash is tender, about 15 minutes. Meanwhile, make the yogurt and mint garnish. Cut into julienne: 4 mint sprigs, leaves only.

   Step 9

   In a medium-size mortar, pound half of the julienned mint to a paste. Stir in the remaining mint and: 2 tablespoons olive oil, 2/3 cup yogurt, Salt.

   Step 10

   Let the soup cool a bit, then purée in a blender until very smooth. (Take care when blending hot soup to leave a vent for the steam to escape.) Reheat, thin with a little water if necessary, taste, adjust the seasoning, and serve hot with a spoonful of yogurt and mint. Pass around: Lime wedges at the table, if you want.