Chilled Zucchini Bisque With Stuffed Zucchini Blossoms Recipe
Chilled Zucchini Bisque With Stuffed Zucchini Blossoms Recipe
Ingredients:
8 c of water
4 pcs of zucchini (medium, 1-3/4 lbs); halved lengthwise, seeded, then sliced to 2 inch
1 pc of onion (small); chopped coarsely
Salt (to taste)
2 c of spinach (leaves)
2 Tbsps of cream (heavy)
1 Tbsp of juice (freshly squeezed lemon)
8 pcs of mint (leaves)
Pepper (freshly ground, to taste)
8 pcs of zucchini blossoms (large)
4 oz of mild cheese (fresh goat cheese); softened
1/4 c of juice (tomato)
1 Tbsp of oil (extra virgin olive oil)
1 c of tomatoes (yellow); diced finely
Instructions:
Boil water inside a saucepan then add (1 teaspoon) salt, zucchini, and onion; cook above medium heat till zucchini becomes tender, or about fifteen mins. Drain vegetables but save its liquid. Allow to cool.
Combine cooled vegetables, spinach, cream, mint, and (lemon) juice inside the blender; pulse till chopped finely.
Slowly add two cups saved liquid from vegetables, while bender is still on. Blend till smooth then season salt & pepper. Place inside the refrigerator till chilled.
Carefully open (zucchini) blossoms; remove its (yellow) stamen and cut the leaves on its base. Beat the cheese inside a bowl; season salt & pepper.
Slowly twist blossom tips onto the mixture. Place on cooking sheet; place inside the refrigerator till firm.
Preheat oven (350 degrees F). Bake blossoms for 6 mins till heated through. Whisk oil and (tomato) juice inside a bowl; season salt & pepper.
Place the soup onto eight shallow (soup) plates then place the filled blossoms onto each center an garnish tomato dices. Drizzle tomato/oil mixture.
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