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.