Spanish Salmorejo Summer Soup

I've invented a new tongue twister with the title of this soup! Salmorejo originates from Cordoba in Andalucia and consists of tomatoes, oil, garlic and bread. It's extremely easy to make and is by far the best chilled soup I've ever had. It's cooling and smooth with a kick from the garlic. Perfect for a hot summer's day. Traditionally garnished with chopped hard boiled eggs and Serrano ham, you can skip both and just opt for a sprig of fresh basil or a sprinkle of crumble of dried tomatoes and almonds.

For impressive hors d'oeuvres, serve the soup in ceramic chinese spoons or shot glasses.

To make this recipe gluten free, simply replace the regular bread with a white, gluten free alternative.

Serves: 4

Preparation time: 20 minutes

Ingredients:

1kg of ripe tomatoes 1 garlic clove 150g of white breadcrumbs 4 hard boiled eggs, crumbled (optional) 150 ml of olive oil 30ml of balsamic vinegar Salt

For the savoury crumble (optional)

1 tsp of sun dried tomato tapenade 2-3 tsp of ground almonds

Mix 2 teaspoons of ground almonds with the tapenade to form a crumble. If it's too moist, add some more almonds until you have the right consistency. Sprinkle the crumble over the salmalerjo.

To make the salmorejo:

1. Blend tomatoes, garlic and a pinch of salt. 2. Add the breadcrumbs and vinegar. Slowly add the olive oil and using a spatula push down any remaining mixture from the sides. Serve chilled and topped with the egg or a crumble of sun dried tomatoes and almonds.

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