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1
In a large saucepan, bring the water to a boil.
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2
Add the zucchini, onion and 1 teaspoon of salt and cook over moderate heat until the zucchini are tender, about 15 minutes.
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3
Drain the vegetables, reserving the cooking liquid.
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4
Let cool.
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5
In a blender, combine the cooked vegetables with the spinach, heavy cream, lemon juice and mint; pulse until finely chopped.
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6
With the machine on, gradually add about 2 cups of the reserved cooking liquid and blend until smooth.
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7
Season with salt and pepper and refrigerate until chilled.
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8
Meanwhile, gently open the zucchini blossoms and remove the yellow stamen.
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9
Cut off any spiky leaves at the base of the blossoms.
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10
In a small bowl, beat the goat cheese with salt and pepper.
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11
Using a small spoon, fill the blossoms with the goat cheese.
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12
Gently twist the tips of the blossoms around the filling.
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13
Set them on a baking sheet and refrigerate until firm.
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14
Preheat the oven to 350.
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15
Bake the zucchini blossoms just until warmed through, about 6 minutes.
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16
In a small bowl, whisk the tomato juice with the oil.
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17
Season with salt and pepper.
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18
Ladle the zucchini soup into 8 shallow soup plates.
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19
Set a stuffed blossom in the center of each.
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20
Garnish with the diced tomatoes and a drizzle of the tomato juice mixture and serve.
