Name: Salmorejo
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 3 lbs tomatoes ($6.57); 1/4 cup extra-virgin olive oil ($0.72); 1 lb crusty white bread ($2.00); 3 cloves garlic ($0.24); 1 Tbsp apple cider vinegar ($0.06); 1/2 cup water ($0.00); 1/4 tsp salt ($0.01); 1 Tbsp extra-virgin olive oil (optional garnish) ($0.18)

Ingredients

8 serv.

3 lbs tomatoes ($6.57)
1/4 cup extra-virgin olive oil ($0.72)
1 lb crusty white bread ($2.00)
3 cloves garlic ($0.24)
1 Tbsp apple cider vinegar ($0.06)
1/2 cup water ($0.00)
1/4 tsp salt ($0.01)
1 Tbsp extra-virgin olive oil (optional garnish) ($0.18)

Instructions

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1 Core the tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop the garlic cloves. Add the vinegar to the water. Remove the crust from the bread and cut into large cubes.
2 Place the water, tomatoes, garlic, and bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.
3 With the blender on low speed, slowly drizzle in the olive oil, then season with salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.
4 Strain the soup through a fine mesh sieve before plating. Use the back of a ladle to make quick work of it. Discard solids in the sieve.
5 Garnish with a drizzle of olive oil and get ready to enjoy your new favorite summer soup!