Salmorejo Cordobés

• Salmorejo Cordobes
• 1 kilograms (about 8 to 10) vine-ripe tomatoes, quartered
• 42 grams (about 1/2) Italian green pepper, seeds removed
• 4 to 7 grams (1 to 1 1/2) garlic cloves
• 95 milliliters (about 1/2 cup) extra-virgin olive oil
• 20 milliliters (about 4 teaspoons) white vinegar
• 7 grams crunchy salt (or to taste)
• 75 grams day-old bread, torn into small pieces
• Toppings
• Hard-boiled eggs, chopped
• Jamon iberico
• Olive-oil packed tuna
• Avocado
• Herbs (basil, cilantro, etc)

1. In a blender, combine the first 3 ingredients and blend until smooth-it should be like a puree.
2. Add bread to blended tomato mixture and push pieces down to soak for a few minutes; then blend again until smooth.
3. Turn to low speed and stream in the olive oil-keep blending. A few solid minutes of blending time is very important during this step, to give the salmorejo an emulsion-like texture.
4. Add vinegar and salt, and blend again. Taste and adjust salt, vinegar (and maybe the garlic) to your liking.
5. Chill completely before serving.
6. Serve with toppings (see below) and, of course, bread for dipping.
7. This last part is what makes this dish more than just a soup. It can be a totally satisfying, protein-filled meal. The typical way to serve salmorejo is topped with diced hard-boiled egg and little chunks of jamon (prosciutto would be a fine substitute). I have also seen it served with tuna (packed in extra virgin olive oil), avocado slices, or goat cheese. Really, you can get creative here.

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Taken from food52.com/recipes/372-salmorejo-cordobes (may not work)