Rotisserie Chicken, Salmorejo Soup

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Rotisserie Chicken produces wonderful flavors from the smoke and Barbeque. We let the drippings fall upon the cooking Potatoes beneath the Chicken. To round out the main course we grilled fresh Corn.

We stuffed the two chickens using the recipe for Roast Chicken for Two and from The Balthhazar Cookbook by Keith McNally, Riad Nasr & Lee Hansen. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.

For a starter, we made a new soup for us: Salmorejo. I really liked this soup. It is a perfect summer treat!

Salmorejo

Jose Andres – Food and Wine

Salmorejo is a classic soup made primarily with tomatoes and bread. It’s best with a splash of sherry vinegar, but Andalusian tomatoes pack a good hit of acidity, so they often omit it in Spain. It’s also frequently made with pan de telera, a type of hard roll, which thickens the soup, but anything from a ciabatta to a rustic white loaf is good here

Ingredients

2 1/2 pounds vine-ripened tomatoes, cored and chopped


½      pound rustic white bread,crust removed, 
bread cubed (2 1/2 cups)


2       garlic cloves


1       teaspoon sherry vinegar


¼      cup extra-virgin olive oil, plus more for serving


Kosher salt


2       hard-boiled eggs, peeled and chopped


½      cup chopped serrano ham


How To Make It

1.  In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar and 1/2 cup of water at high speed until very smooth, about 1 minute. With the blender 
on, drizzle in the 1/4 cup of olive oil until incorporated. Season 
with salt. Cover and refrigerate until the soup is cold, at least 30 minutes. 


2.  Divide the soup among 
4 bowls. Garnish with the chopped eggs and ham, drizzle with olive oil and serve.


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Make Ahead The soup can be refrigerated for up to 2 days.