Monday, June 24, 2013
Charred Zucchini Soup with Chorizo Stuffed Squash Blossoms
6 green zucchini, sliced lengthwise
1 small yellow onion, thick slices
Olive oil, salt and pepper
1/2 cup blanched almonds
Toss the zucchini and onion in olive oil, salt and pepper. Arrange the zucchini cut side down on a baking sheet. Add the onion, too. Roast at 450F until slightly browned. Should take about 20 minutes.
Let cool slightly and remove from the baking sheet. Add the almonds and bake those for 5 minutes or until slightly browned.
Puree all with olive oil, water, salt and pepper and a tiny pinch of cayenne.
We served it with oregano oil (oregano, pureed with grape seed oil and heated briefly then strained.), minted farmers cheese (we made the cheese, but you can buy it. We added minced mint and lemon zest), and roasted squash (slices pattypan squash roasted with olive oil, salt and pepper.) There was a grilled spring onion on the side as well.
The squash blossoms were stuffed with house-made beef chorizo and Mexican cheese with garlic and pepper. We then tempura battered and fried.