Salmorejo Cordobés, a thick cold soup often confused with gazpacho (Recipe here), which can also be eaten as a sauce or dip depending on how thick you make it. You could use it as a spread on some bread or add it to a salad as a dressing. It tastes savoury and tangy best made with some ripe tomatoes.
- 100-150 gr filling of a crusty bread
- olive oil
- 1 clove of garlic
1. Put the filling of a crusty bread into a blender or a food processor and drizzle a little olive oil on it. Add the garlic to the food processor and pulse to break the bread up.
2. Cut a tomato into quarters and put in into the food processor and blend it. Keep adding tomatoes one by one, blending every time until it has reached the desired consistency depending on how you want to use it. Keep it more solid for a dip, add more tomato for a sauce or water it down a little to eat/drink it as gazpacho.
3. Once it has reached the desired consistency season it with salt to taste.