Salmorejo (Spanish Tomato Garlic Purée)

| Spanish | Tomato | Soups

Category: Spanish

Ingredients

• 1 pound (450 g) tomato
• 1–2 cloves of garlic
• 1 ounce (50 g) white bread
• 2 tbsp (30 ml) vinegar
• Olive oil
• Salt

Instructions

1. Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
2. Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
3. Soak the bread in water until tender, then wring excess water out.
4. Add half of the bread and blend until smooth.
5. Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
6. Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.

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