Four Nights A Week

Have you noticed how hot the weather is? We sure have.

Chilled soups are the antidote to the recent string of 95 degree-plus days we’re experiencing in New England. Last night’s entry in cooking was a Spanish Salmorejo – or chilled tomato soup. Originating in Cordoba, Spain, where I understand it can also get hot, the soup is simple and doesn’t require a stovetop or oven. Just needs a few hours forethought to chill.

This soup can be found on America’s Test Kitchen website, however, you’ll need to be a subscriber to access it.

And to start things off, keeping with the theme of deliciousness from Spain, I mixed up an aperitif using the Spanish spirit, Licor 43 — a Spanish Margarita 43. You can find that post on my blog or find the cocktail on Licor 43’s website.