1. Such a beautiful looking soup, Amanda. I am sure it was as delicious as it looks. So vibrant and colorful.
    Your comment about how global cuisines change after they are Americanized is so true. We really need to follow the philosophy of eating what is in season.

    • Thanks so much, Jovina! It’s a great soup full of only fresh vegetables. It’s really true how a cuisine that leaves a country loses something. Eating in season is really something we’ve forgotten as a culture. I totally agree that we need to work harder towards getting back to it. PS I made your pie again last night with cherries. So quick and good!

    • Thank you, Stacy! It really is flavorful. I was skeptical since there’s no spice in it to flavor it, but it was so full of good flavor. I guess the sweet corn and the greens with cilantro and charred pepper was enough. How lovely that you have one lone zucchini blossom. You should definitely try it. Thanks for dropping by! xo

  2. Sadly you are right – most of the world thinks that Tex Mex is Mexican cuisine.
    I can get fresh zucchini (with flowers), corn and peas from Martin the farmer, but tomatillos are more of a challenge. Perhaps they have some in the exotic fruit and veg shop across the street. There was a single Mexican food store in the East End of London, but it closed last year – fortunately I have a couple of Mexican friends who advise on the best online places to buy chills and harina de maíz.
    I couldn’t help wondering what that thick soup might be like stuffed inside a zucchini flower that was then battered and fried… 😉

    • People hold onto that perception even here! I knew a lot of people might not have access to tomatillos, but the soup is just as good with zucchini alone. Tomatillos are typically used for salsas so I actually like the smoother texture a zucchini brings. I normally wouldn’t throw the flowers directly into the pot, but it’s what they do in Mexico. Next time I won’t blend them. I’ll sort of let them wilt with the heat and eat them that way, which is more Mexican. I think if you add less water, it does become more a salsa that you could stuff the blossoms with. The first puree may surely work. Either way you can’t go wrong with these flavors. Have a really great weekend, MD!

      • I know – people took me to “genuine” Mexican restaurants in Georgia which turned out to be Tex Mex, whereas the real Mexican is very different.
        I’d rather see a recipe with original ingredients included – you get no criticism from me and I’ve definitely seen tomatillos in London recently. You’ve given me a good excuse to search them out and reminded me that I passed a tiny Mexican cafe on Tuesday that I need to check out 😉
        …I can’t help thinking about stuffing when I see zucchini flowers.

        • Aw good. You should give that cafe a try. I agree. Until my recent work trips to Mexico City I had never thought of zucchini blossoms any other way but stuffing them. They’re so abundant there that they don’t seem like a precious piece of gold like they do here and they’re perfectly comfortable cooking them as a normal ingredient. I’ve had them thrown whole into soups, melted into quesadillas (which oddly in Mexico usually don’t contain cheese). A quesadilla is a folded tortilla, but it sometimes just has meat or zucchini flowers and no cheese at all unless you ask for it.

          • That’s hilarious, to sell a food named after cheese and not have cheese in it. As you say, zucchini flowers do seem precious, but I’ve eaten lots of nasturtiums and other flowers on salads in Spain, so why not zucchini 🙂

  3. Lovely recipe, Amanda. Unfortunately, there are no tomatillos to be found in France as far as I know, perhaps I should start a Mexican produce farm here in Northern France; then I will finally be able to try out all those fabulous-sounding recipes! And though zucchini flowers are all over the South of France, everybody here discards them, and I’ve never seen them sold anywhere… I should try stealing a few the next time I go veggie-picking at the farm. Anyway… I love corn, and have never tried it with peas, though I already know it is delicious with zucchini; I just know I would love this soup! I hope you are having a nice summer, I am in Burgundy for a few days, and it is hot and dry, the opposite of the weather in Lille!

    • This soup is good even without the tomatillos. Heidi Swanson leaves them out completely. It is unfortunate that you can’t get all the wonderful Mexican foods over there, but you do have all the wonderful French food. That’s so funny that people discard the flowers there. In Italy they fry them. I know your love of corn and I do think you’d love this! Burgundy sounds wonderful. It’s a lovely time out. I’ve been hiking and trying to get outdoors when I can. It’s hard when you live in the city because I always have to find a way out. I owe you an email. XO

  4. Yum yum, what a delight and from our mutual admired Heidi – definitely got to try this. You are so right, the Mexican cuisine can be really misunderstood and this soup is a proof in point: refreshing, light, zesty and how about the colours! Nice subtle play with colours, the Mexico pictures pick up the yellow of the zucchini flowers beautifully. N xx

  5. Just gorgeous Amanda. I love the colour of this soup and the vegetables involved. I’ve got zucchini and cilantro growing in my garden. Tomatillos can be hard to find – can you recommend a substitute?
    And yes – I am often baking at 11pm when the kitchen is cool and the house is quiet. And then I go to bed and smell the fresh bread on the counter. Or the aroma of freshly made jam wafting up the stairs. What could be better?

    • I’m so jealous of your garden! I think you can leave tomatillos out and just use zucchini and this would work well. It’s nice to hear that you bake late too. I read online that I could leave fruiy pies out overnight and for days and it’s better that way. They don’t go bad because they’re isn’t much protein that will break down. I think I’d love a week in your kitchen. I hope you’re doing well and enjoying your summer. I need to drop by and see what you’ve been coming these days. I always get excited when you stop in 🙂 xo

    • Thanks so much, Karen. When I’m not there I miss it and when I’m there I misses home dearly. This is the best way to be on both worlds. So seasonal and fresh. I hope you’re doing well and that your foot is healing nicely!

  6. I’ve written a post or two on my introduction to tex mex food when i moved to texas. honestly, I was stunned and seriously disappointed. horrible stuff. Love your photographs and this lovely post!

    • Thanks, Mimi. Yes there’s a huge difference between Tex Mex and actual Mexican food. And there’s a difference between street food and food that’s been elevated to an art form and Mexico seems to have a little bit of all of it. Your cooking seems to sometimes have a distinctive Western style with a tinge of Mexican and French. It seems to me you take the best from all worlds.

  7. I am always eager to try more contemporary Mexican dishes like this, thank you for this recipe! Do you think substituting green tomatoes for the tamatillos would work well? I have an overabundance of them in my garden at the moment and am looking for ways to use them!

    • That’s awesome. I think green tomatoes taste different and might lend it more of a gazpacho flavor, but I think it would still taste great. Is add the zucchini for heft if you want to keep it similar but either way I think it would taste great. You can never do wrong with fresh veggies! Enjoy!

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