Yield: Yields 1/2 cup raita.
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This soup is fabulous! At the end of the summer we were scrambling to use up an abundance of summer squash, so I made this soup and froze it. Last night, I made the Arita, thawed the soup, and had a great meal. We will make this one over and over!
I saved the original Fine Cooking magazine with this recipe for years, just because of this soup. It is SO delicious, though I reduced the salt by half. The issue this soup is from is one of the best issues ever.
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