Summertime, fresh Californian produce, farmers market and fresh air. What do they all have in common?
Nothing much, per se, but they all provide a lot of inspiration of fresh and healthy meals.
Last week while we were at the Fort Mason Farmers Market, the vegetable stall was a riot of color. I saw orange-yellow squash blossoms stacked next to green and yellow zucchinis and red tomatoes. The colors were inviting and I picked up a bunch of flowers. Vipul eyed me and the flowers suspiciously. I told him I am going to make some zucchini blossom fritters. He asked me if that was all for dinner or there was “real” food as well along with it.
Now, I don’t like it when he doubts me or my cooking plans. Like is an understatement. So I decided to make zucchini blossom soup along with the fritters. I wasn’t sure if flowers can be added to soups but at that moment I decided why not? I added purple basil, red onion and deep green poblano peppers to the mix and we came home.
At home, I checked online for a few recipes involving Zucchini blossoms and most were fried in batter, added to salads, quesadillas etc. I saw some Mexican recipes that had zucchini blossoms in soup with chicken and rice. They did sound nice; but I didn’t have chicken on hand so I decided to continue with my experiment.
Onions, peppers, zucchini’s were chopped. Tomato and a lone tomatillo found in the fridge were added to the mix. A few cranks of pepper, some spices and salt were added. And voila the soup was simmering in no time.
As Zucchini’s don’t have much taste I I didn’t know what to expect and was pleasantly surprised with the way it turned out.With light yellow-orange color and delicate aroma, Zucchini blossom soup was unusual. It was tasty with light floral scent.
Vipul and his parents loved the soup. Varun tried it, turned up his nose and ran away. Don’t let that deter you.
Give it a try with fresh seasonal zucchini’s. If your garden is producing more Zukes than you can handle this soup is an interesting way to use up the excess zucchini’s and freeze for cold winter days.
For me, there is no better way to end a foggy SF day than with an hot soup!
Zucchini & Zucchini Blossom Soup
- 1 tablespoon olive oil
- 2 garlic pods
- 1/2 poblano pepper finely chopped
- 1/2 red onion diced
- 1 tomatillo diced
- 1 roma tomato diced
- 1 globe zucchini diced
- 1/2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon red cayenne pepper
- Few cranks of fresh pepper
- 1 cup water
- 8 – 10 leaves basil, finely chopped
- 4-6 zucchini blossoms, pistils, base and stamens removed and roughly chopped
- Salt to taste
- Heat oil in a saucepan. Add garlic and poblano pepper once heated. Sauté for a min or so till garlic is fragrant.
Add onion and sauté for 2 – 3 minutes till softened. Then add the tomato, tomatillo and zucchini. Mix well and sauté for another 2- 3 minutes.
Add the spices, water, basil and zucchini blossoms. Add salt and mix well.
Let this simmer on medium heat for 5 – 7 minutes. Taste and adjust seasonings. Cover and let cool.
Using an immersion blender, blend the soup till smooth.
Warm the soup before serving.