© Simon Watson
Active Time
N/A
Total Time
N/A
Yield
Serves : 8

How to Make It

Step 1    

In a large saucepan, bring the water to a boil. Add the zucchini, onion and 1 teaspoon of salt and cook over moderate heat until the zucchini are tender, about 15 minutes. Drain the vegetables, reserving the cooking liquid. Let cool.

Step 2    

In a blender, combine the cooked vegetables with the spinach, heavy cream, lemon juice and mint; pulse until finely chopped. With the machine on, gradually add about 2 cups of the reserved cooking liquid and blend until smooth. Season with salt and pepper and refrigerate until chilled.

Step 3    

Meanwhile, gently open the zucchini blossoms and remove the yellow stamen. Cut off any spiky leaves at the base of the blossoms.

Step 4    

In a small bowl, beat the goat cheese with salt and pepper. Using a small spoon, fill the blossoms with the goat cheese. Gently twist the tips of the blossoms around the filling. Set them on a baking sheet and refrigerate until firm.

Step 5    

Preheat the oven to 350°. Bake the zucchini blossoms just until warmed through, about 6 minutes.

Step 6    

In a small bowl, whisk the tomato juice with the oil. Season with salt and pepper. Ladle the zucchini soup into 8 shallow soup plates. Set a stuffed blossom in the center of each. Garnish with the diced tomatoes and a drizzle of the tomato juice mixture and serve.

Suggested Pairing

A light- to medium-bodied white, crisp and with pronounced floral overtones, is ideal for this soup and the seared salmon. Try an Alsace Pinot Blancs. A good Beaujolais would do nicely too.

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