Salmorejo

ES, savoury, cooled, vegan

• 1 kg tomatoes
• 200 g stale bread
• 1 small clove garlic
• 150 ml virgin olive oil
• 10 g salt
• vinegar, optional

Clean 1 kg of tomatoes and cut them into quarters. Then blend them until you have a liquid sauce. Strain the sauce through a sieve.

Then add 200 g of stale bread, add garlic (one small clove is best), add 150 ml of extra virgin olive oil and 10 g of salt.

Blend everything until it is as fine as possible.

You can add more salt if it's necessary. Vinegar is optional.