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Salmorejo

  • 4 oz crusty day old bread, cubed– plus 2 C. water with 1 T. salt
  • 1 ¼ # tomato petals, seeds and insides removed. Weight is clean petals only
  • ¼ c. diced onion
  • ¼ c. sherry vinegar
  • 1/3 c. extra virgin olive oil
  • 2 cloves garlic
  • 1-2 T. lemon juice
  • Black pepper to taste
  • Salt to taste
  1. Place the cubed bread in a bowl with the 2 cups of salted water and let hydrate for 30 minutes.
  2. After 30 minutes, squeeze out the water 90% of the water from the bread and place in a food processor with all of the other ingredients.
  3.  Puree until very smooth. Refrigerate overnight. Garnish with lemon balm and more extra virgin olive oil.