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The M Cave Cookbook

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Salmorejo with bread, garlic and olive oil

(A chilled tomato soup)


Ingredients List

  • 8 ripe tomatoes

  • 1 clove garlic

  • 1/2 stale baguette

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Ice water

Preparation

1

Bring a large pot of water to a boil. Drop in the tomatoes and blanch for 30-45 seconds, until the skins start to split. Remove with a slotted spoon and immediately drop into a large bowl of ice water. Transfer tomatoes to a cutting board and remove their skins with a paring knife.

2

Combine tomatoes, garlic, and baguette in a blender and blend until smooth.

3

Slowly add olive oil while blending and season with salt and pepper.

4

Chill the soup in the refrigerator for at least 2 hours before serving.

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GA 31216

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