SALMOREJO (GAZPACHO)

By á-408

Ingredients

• 3 LB RIPE TOMATOES
• 3 TOASTED SLICES WHITE BREAD
• 1/4 CUP TOASTED ALMONDS
• 4 GARLIC CLOVES
• 1 TSP SHERRY VINEGAR
• 1/2 CUP EVOO
• SALT
• PEPPER

Preparation

Step 1

SQUEEZE SEEDS AND PULP FROM TOMATOES. PRESS TO REMOVE AS MUCH LIQUID AS POSSIBLE. CHOP TOMATOES ADD TO BOWL.

COMBINE CHOPPED BREAD, ALMONDS, GARLIC AND PULSE UNTIL CHOPPED. ADD TOMATOES WITH LIQUID, PUREEING UNTIL VERY SMOOTH. ADD SHERRY VINEGAR. WITH BLENDER RUNNING, GRADUALLY AD EVOO.

SEASON WITH SALT & PEPPER

GARNISH WITH THINLY SLICED PROSCIUTTO AND HARD BOILED EGG.