Three Cheese-stuffed Squash Blossoms with Gazpacho

Araxi Restaurant Chef James Walt’s three Cheese-stuffed squash blossoms with gazpacho

Serves 4 – 6

Jordan Sturdy at North Arm Farm in Pemberton keeps us supplied with fresh squash blossoms all summer long. My own preference is a baby zucchini or pattypan squash blossom but any summer squash blossom will work. To me, the combination of ice-cold gazpacho and crispy hot blossoms is the perfect temperature contrast, and highlights the smells of summer.

INGREDIENTS

Gazpacho

1 ½ Lbs very ripe tomatoes, roughly chopped
¼ cup diced onions

1 red bell pepper, seeded and diced
1 small cucumber, peeled, seeded and diced

1 clove garlic, minced
1 Tbsp sherry vinegar

Juice of 1 lemon

1 tsp kosher salt

2 Tbsp extra-virgin olive oil

2 cups fresh tomato juice

Squash Blossoms

12 summer squash blossoms, with or without baby fruit attached

3 oz soft goat cheese

3 oz ricotta cheese, strained overnight to remove moisture

1/8 cup grated Parmesan cheese

1 medium Yukon Gold Potato, cooked and riced through a food mill

12 cups olive oil, for deep – frying

2 egg yolks

2 cups sparkling water, ice cold (San Pellegrino is good)

2 cups all-purpose flour, sifted

¾ cups tomato marmalade for garnish

METHOD

Gazpacho

Combine all the ingredients in a stainless steel or glass bowl and refrigerate overnight. Transfer to an electric mixer fitted with a paddle attachment and mix at low speed for 10 minutes (or use a potato masher to crush the ingredients as much as possible). Do not purée the gazpacho, as it will change colour and become bitter. Strain the soup through a medium-fine sieve into a clean bowl and refrigerate for at least 4 hours.

Squash Blossoms

With a sharp knife, trim the blossom stems to 1/4 inch/5 mm and, if the fruit is attached, cut off and discard the end of the fruit and slice the squash once lengthwise to help it cook. Gently open the blossom and cut out the stamen. Brush out any dirt or insects inside the blossom.

In a bowl, combine the 3 cheeses and the riced potato and season lightly with salt and pepper. Allow the stuffing to stand in a warm place until it is soft, then transfer it to a piping bag fitted with a wide nozzle.

Insert the tip of the piping bag inside each blossom, filling the blossoms three-quarters full with the cheese mixture. Twist the top of each filled blossom to prevent the stuffing from escaping. Place the filled blossoms

on a baking sheet and refrigerate until ready to serve.

Fill a deep pot or a wok two-thirds full with olive oil and heat it to 330°f/165°c (use a deep-fat thermometer to check the temperature).

Combine the egg yolks and sparkling water in a stain- less steel bowl and mix lightly. Gently stir in the flour with a fork until just combined (do not overmix or the coating will become heavy). Working in three batches, dip each squash blossom into the batter until well coated, then deep-fry until lightly golden and crispy, about 3 minutes per batch. Transfer to paper towels to drain. Repeat with the remaining blossoms. Lightly season the blossoms with salt.

To Serve

Arrange 2 spoonfuls of tomato marmalade on each plate and top each serving with 2 to 3 squash blossoms. Serve with very cold gazpacho ladled into individual bowls and served on the side.

Wine

New World Sauvignon Blanc or good Mosel Riesling Kabinett are both excellent. Be careful to avoid tart or oaky wines, which take away from the sweet fruit in the gazpacho and the delicate, crispy blossoms.