Crema de Calabac√≠n (Zucchini Soup)

Crema de Calabacín (Zucchini Soup)
By: Kevin & Kayla
Difficulty: Easy
Prep/Cook Time: 30-40 Min

It’s an authentic Spanish soup with fresh, summery flavor.

Ingredients
Zucchini
Potatoes (baking / all-purpose)
Onion (vidalia/sweet)
Corn (canned or cooked/grilled and cut off a cob)
Cream (light / reduced fat)
Butter (SmartBalance)
Black Pepper
Salt

Directions

  1. Melt butter in the bottom of a large pan and saute the zucchini and chopped/diced onion (med to med-high heat). Add salt & pepper as necessary.
  2. Peel, chop/cube, and boil the potatoes. Drain when done, saving some of the hot water.
  3. When the zucchini/onion is done, add most of it to a food processor with some of the cream (we had to do this in two batches due to the size of our food processor). Puree the mixture, slowly adding the cream to reach a soupy consistency. Add olive oil too if desired.
  4. Add the zucchini/onion puree, potatoes, and corn to a pan on low heat. Add salt and pepper to taste and if necessary, stir in some of the extra potato water to reach a desired consistency.
  5. Simmer and stir on low heat for at least 10 minutes or until the smell is too good to wait any longer (we tasted it several times).

Additional Notes

  • Less is more. We kept the seasoning to a minimum – the true flavor of the pureed zucchini and onion is perfect as is.
  • We saved some of the sauteed onion to add directly to the soup during the last step to add a bit more texture.
  • We tried a few bites with shredded sharp cheddar cheese on top and it was very good.
  • We paired ours with a salad of green leaf lettuce and fresh vegetables, washed down with some wine although some sangria blanca would probably be best!

World’s Greatest Potato Salad

World’s Greatest Potato Salad
By:
Kevin & Kayla
Difficulty:
Easy
Est Time:
30-40 Min

Ingredients
Red-Skin Potatoes
Scallions (Green Onions)
Cheddar Cheese
Egg (Hard Boiled)
Mayonnaise
Rice Vinegar
Spicy Mustard
Frank’s Red Hot Sauce (any hot sauce will do)
Garlic Powder
Mustard Seed
Sugar
Cumin
Paprika
Salt
Black Pepper

Directions
Boil the potatoes until a fork can go through them with relative ease. If you want to save time, microwave them. Boil the eggs until they are done. Make sure you put the eggs in the cold water before it boils so they don’t crack. They should take about 12-14 minutes once the water starts boiling. Chop the scallions and throw them in a big bowl. Add the spices and liquids. When the potatoes are done, let them cool in the fridge/freezer for 5-10 minutes before adding them to the bowl (make sure you keep the skins on). Add the mayo, cheddar cheese, and crumble the hard boiled egg. Chop and chunk the potatoes to the desired consistency/size. Mix well (but not too well that it becomes mush) and chill until it is fully cool (although some like it warm/hot – nothing wrong with that).