Cold Salmorejo Soup

If you are preparing Salmorejo soup for children, then garlic and vinegar can be omitted.

Ingredients

• 1 kg. ripe tomatoes
• 200 g white bread
• 2 garlic cloves
• 100 ml. olive oil
• wine vinegar to taste
• salt to taste
• For submission:
• 2 boiled eggs
• 100 g Serrano ham (jamon)

Directions

1. Cut tomatoes into large pieces.
2. Puree the tomatoes any way you like.
3. Strain the tomato puree through a sieve.
4. Add olive oil and garlic to the strained puree.
5. Divide the bread into pieces and add to the tomato puree. Mix.
6. Beat the tomato puree with bread in a blender into a homogeneous mass. If the soup turned out to be rare, then add a little more bread and beat with a blender. Add salt and vinegar to taste.
7. Place in refrigerator for at least 1 hour.
8. Serve chilled soup with chopped boiled egg and pieces of jamon (ham, smoked chicken).
9. Bon appetit!