Plus: The essence of summer in a bowl.

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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
• 1 medium red onion, finely chopped
• 1–2 poblano or Anaheim chiles, seeds removed, thinly sliced
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 3 large garlic cloves, thinly sliced
• 1 Tbsp. tomato paste
• 1 medium green or yellow summer squash, cut into ½" pieces
• 1 lb. Yukon Gold potatoes (3–4 large), scrubbed, cut into ½" pieces
• 6 cups chicken broth (not low-sodium)
• 1 cup cherry tomatoes, halved
• ⅓ cup oregano or marjoram leaves
• 1½ tsp. red wine vinegar
• ½ cup whole milk or half-and-half (optional)
• 10 oz. queso fresco, cut into ½" pieces

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