Chilled Zucchini Bisque with Stuffed Zucchini Blossoms

1. 1

   In a large saucepan, bring the water to a boil.

2. 2

   Add the zucchini, onion and 1 teaspoon of salt and cook over moderate heat until the zucchini are tender, about 15 minutes.

3. 3

   Drain the vegetables, reserving the cooking liquid.

4. 4

   Let cool.

5. 5

   In a blender, combine the cooked vegetables with the spinach, heavy cream, lemon juice and mint; pulse until finely chopped.

6. 6

   With the machine on, gradually add about 2 cups of the reserved cooking liquid and blend until smooth.

7. 7

   Season with salt and pepper and refrigerate until chilled.

8. 8

   Meanwhile, gently open the zucchini blossoms and remove the yellow stamen.

9. 9

   Cut off any spiky leaves at the base of the blossoms.

10. 10

    In a small bowl, beat the goat cheese with salt and pepper.

11. 11

    Using a small spoon, fill the blossoms with the goat cheese.

12. 12

    Gently twist the tips of the blossoms around the filling.

13. 13

    Set them on a baking sheet and refrigerate until firm.

14. 14

    Preheat the oven to 350.

15. 15

    Bake the zucchini blossoms just until warmed through, about 6 minutes.

16. 16

    In a small bowl, whisk the tomato juice with the oil.

17. 17

    Season with salt and pepper.

18. 18

    Ladle the zucchini soup into 8 shallow soup plates.

19. 19

    Set a stuffed blossom in the center of each.

20. 20

    Garnish with the diced tomatoes and a drizzle of the tomato juice mixture and serve.

* Per serving · 4 servings · Values may vary.