Ingredients

For the pickles:

• 1 tablespoon whole allspice
• 1 tablespoon fennel seeds
• 1 tablespoon whole black peppercorns
• 12 baby squash with blossoms attached, cut in half lengthwise
• 3 cups cider vinegar
• 1/2 cup granulated sugar
• 2 tablespoons kosher salt

For the soup:

• 1/4 cup olive oil
• 1/4 medium yellow onion, large dice
• 2 medium garlic cloves, minced
• 4 large ripe beefsteak or heirloom tomatoes, cored and large dice
• 2 (4-inch) cinnamon sticks
• Kosher salt

For the sandwich:

• 4 (1/4-inch-thick) slices zucchini bread
• 1/4 cup chèvre (fresh goat cheese), at room temperature
• Kosher salt
• 2 tablespoons olive oil

To serve:

• 3 to 5 purple basil leaves, for garnishing the soup

Description

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