Now that's it has been warm, we've been eating Salmorejo a fair amount. It's cold tomato soup, like Gazpacho, but thicker. It's super easy to make and delicious!
7 or 8 tomatoes peeling (the redder the better)
2 cloves of garlic
1/4 cup Olive oil (I'm guesstimating)
a few dashes of salt
a few squirts of vinger
Then you blend it all together till it's has a soup like consistency. If you want it more liquidy, you can add water.
I think it's best if you tear off some bread and mix it in. Another way to eat it is to add in a hard boiled egg, or jamón.
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