Light, delicate squash blossoms are the ultimate summer treat. While the blossoms are most commonly stuffed and fried, they are also delightful on pizza, sautéed with summer vegetables, or simmered in soups.
Mexico’s soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
This soup is a close version of the dish served at Tlamanalli de Abigail Mendoza Ruíz restaurant in Teotitlán del Valle, a town about 15 miles northwest of Oaxaca, Mexico. See the recipe for Squash Blossom Soup »
