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Chilled Zucchini Bisque With Stuffed Zucchini Blossoms


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2 quarts water

4 medium zucchini (1 3/4 pounds)—halved lengthwise, seeded and cut into 2-inch pieces

1 small onion, coarsely chopped


2 cups spinach leaves

2 tablespoons heavy cream

1 tablespoon fresh lemon juice

8 mint leaves

Freshly ground pepper

8 large zucchini blossoms

4 ounces mild fresh goat cheese, at room temperature

1/4 cup tomato juice

1 tablespoon extra-virgin olive oil

1 cup finely diced yellow tomatoes

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