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Squash blossom soup Cotija cheese is somewhat salty and doesn’t really melt. Find it in the grocery store near other Mexican-style cheese, or in a Latino market. Feta cheese is a suitable alternative. 1 tablespoon canola or grapeseed oil 1 onion, chopped 2 cloves garlic, minced 5 cups grated zucchini 3 cups vegetable broth 1/4 cup cilantro or parsley leaves Dash cayenne pepper 20-30 medium squash blossoms (6-7 ounces) Real Salt or sea salt Optional: 1/2 cup crumbled cotija cheese 1/4 cup lightly toasted pumpkin seeds Avocado slice In a large saucepan, heat the oil on medium heat and sautÊ the onion and garlic for about 5 minutes. Add the zucchini and broth, cilantro and cayenne. Cover and simmer 10 minutes, until the zucchini is soft. Puree in a blender, or with an immersion blender. While the zucchini is cooking, rinse the squash blossoms and cut the petals into wide slices. When the zucchini has been pureed, stir in the squash flowers. Cover and cook about 5 minutes. Remove a portion of the blossoms and puree the remainder into the zucchini mixture. Return the reserved blossoms to the pot. Season to taste with sea salt and more cayenne. Serve garnished with garnishes of crumbled cheese, pumpkin seeds or slices of avocado, if you wish. Makes 4-6 servings.
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