One of my favorite summer foods is a Spanish dish called salmorejo, that is a simpler version of gazpacho, made with just 6 ingredients including salt. It’s basically panzanella (tomato & bread salad) in liquid form. This is a great use for stale/leftover bread, but a fresh loaf works fine, too.
2 lbs. ripe tomatoes
1/2 baguette or loaf of Italian bread (whatever you have handy–best if it’s a pretty basic bread, so not rye or anything with too strong a flavor)
2-3 cloves garlic
3-4 Tbsp. red wine vinegar
2-3 Tbsp. olive oil
salt to taste
Cube the loaf of bread into 1/2″-1″ chunks. Let them get a little stale.
Cut up the tomatoes over a bowl, using everything but the core. Squeeze the tomato pieces to get as much of the juice out as possible, leaving the juice in the bowl and putting the pieces in the food processor. Put the garlic cloves in, too, and pulse to puree.
Drop the bread pieces into the bowl with the tomato juice, and add the vinegar, olive oil, and salt. Mix it all up so the bread is nice and soggy, letting the bread sit for a few minutes to absorb the liquid. Then add all of that to the food processor and puree until smooth. Taste for flavor balance and add more of anything you like.
Chill. Traditionally served with chopped hard-boiled egg and jamon serrano (or prosciutto).
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