Chilled Zucchini Bisque with Stuffed Zucchini Blossoms
Zucchini blossoms are edible and add a delicate flavor to dishes.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Chilled Zucchini Bisque with Stuffed Zucchini Blossoms
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the zucchini into small pieces and chop the onion and garlic.
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In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened.
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Add the zucchini and cook for another 5 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
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Remove from heat and let it cool for a few minutes.
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Using a blender, puree the soup until smooth.
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Stir in the heavy cream, fresh basil leaves, lemon juice, salt, and black pepper.
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Transfer the soup to a container and refrigerate for at least 1 hour.
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While the soup is chilling, prepare the stuffed zucchini blossoms. Gently remove the stamen from the blossoms.
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In a small bowl, mix goat cheese and breadcrumbs. Stuff each zucchini blossom with the mixture.
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Place the stuffed zucchini blossoms on a baking sheet and drizzle with olive oil.
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Bake for 10-12 minutes, or until the blossoms are golden brown.
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Serve the chilled zucchini bisque in bowls and garnish with the stuffed zucchini blossoms.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
