Mexican cuisine · Soups & Stews

Sopa de Flor de Calabaza

Delicate squash blossoms with zucchini, corn and epazote in a light broth, added just before serving.

Ingredients · for 4 servings

• 300 g squash blossoms
• 1 zucchini
• 150 g corn kernels
• 1 white onion
• 3 garlic cloves
• 2 tomatoes
• 2 sprigs epazote (or cilantro)
• 1.2 l vegetable stock
• 3 tbsp oil
• 100 g queso fresco (or feta)
• Salt, pepper

Instructions

1. Remove the tough stems and inner pistils from the squash blossoms, rinse briefly under cold water and tear into wide strips.
2. Finely dice the onion and garlic, cut the zucchini into 1 cm cubes and peel, deseed and dice the tomatoes.
3. Heat the oil in a pot and sauté the onion with garlic for 4 min. until translucent, then add the tomatoes and reduce for 5 min., until the mixture darkens and thickens.
4. Pour in the stock, stir in the zucchini and corn and simmer uncovered for 8 min., until the zucchini cubes are tender but still firm.
5. Add the squash blossoms and epazote only now and let steep for just 3 min. – any longer and the blossoms lose color and texture; season with salt and pepper.
6. Ladle immediately into warmed bowls and serve sprinkled with crumbled queso fresco.