Salmorejo

• 6 whole Large Ripe Tomatoes, Peeled And Seeded
• 1 clove Garlic, Chopped
• 1/4 cups Cider Vinegar
• 1 Tablespoon Salt
• 7 ounces, weight Leftover Bread
• 1 cup Virgin Olive Oil

1. In a food processor, start grinding the tomatoes, garlic, vinegar and salt.
2. Add the bread.
3. Add the olive oil little by little.
4. The mixture will thicken, forming a tasty cream.
5. Serve it very cold, in small bowls with chopped hard-boiled egg, chopped ham or chopped tinned tuna fish.

tomatoes, clove garlic, vinegar, salt, bread, virgin olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salmorejo/ (may not work)