Plus: The essence of summer in a bowl.
COOK THIS NOW By Christian Reynoso Inspired by caldo de queso, this comforting Sonoran-style soup relies on creamy queso fresco for its rich texture and flavor. Zucchini and potatoes are simmered until soft and tender, while tomatoes and a dash of vinegar add brightness. INGREDIENTS • 3 Tbsp. extra-virgin olive oil Did someone forward this to you? Get COOK THIS NOW in your inbox. This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
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Wednesday, September 1, 2021
New recipe: Sonoran-Style Cheese and Potato Soup
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