20zucchini flowers, stamens removed, zucchini and flower separated, zucchini thinly sliced, 16 flowers torn, 4 flowers reserved, to serve
2corn cobs, kernels removed
2vine-ripened tomatoes, coarsely chopped
1 cup(loosely packed) coriander, finely chopped
For drizzling:olive oil
To serve:pickled jalapeños
Melt butter in a large saucepan over medium-high heat, add pancetta, onion and garlic and stir until tender (3-5 minutes). Add stock, zucchini, torn flowers, corn and tomato, simmer until vegetables are tender (5-7 minutes), add coriander and season liberally to taste. Divide soup among bowls, drizzle with a little oil, scatter with reserved flowers and serve hot with pickled jalapeños to the side.