2 pounds ripe red tomatoes, peeled
4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 garlic cloves, halved, green shoots removed, coarsely chopped
3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 tablespoons sherry vinegar (to taste)
Salt to taste
For garnish: diced green pepper or, for a spicy twist, diced poblano pepper
1. Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
2. Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, and salt to taste. Toss together and leave to marinate for 30 minutes.
3. Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
4. Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.
Variation: Serve the salmorejo as a sauce with grilled fish or as a dip with crudités. For thicker salmorejo, add another ounce of bread.
Yield: Four servings.
Advance preparation: This will keep for two days in the refrigerator. But don’t add the garlic until a few hours before serving. Blend a cupful of the soup with the garlic, then whisk back into the rest of the soup.
Retrieved from The New York Times Recipes for Health website.