Smoky Salmorejo

Name: Smoky Salmorejo
Total time: 30 min
Ingredients: 2 pounds tomatoes, halved crosswise; Four 1-inch-thick slices of white bread, such as ciabatta, crusts removed and bread cubed (1 1/2 cups); 1/4 teaspoon finely grated garlic; 1 tablespoon sherry vinegar; 1/4 cup smoked olive oil, plus more for drizzling; Kosher salt; 4 seedless green grapes, thinly sliced; 1 tablespoon roasted almonds, chopped

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Total: 30 minutes

Servings: 4

Author : Kay Chun

Ingredients

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2 pounds tomatoes, halved crosswiseFour 1-inch-thick slices of white bread, such as ciabatta, crusts removed and bread cubed (1 1/2 cups)1/4 teaspoon finely grated garlic1 tablespoon sherry vinegar1/4 cup smoked olive oil, plus more for drizzlingKosher salt4 seedless green grapes, thinly sliced1 tablespoon roasted almonds, chopped

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Instructions

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Step 1

Using a box grater, coarsely grate the cut sides of the tomato halves over a medium bowl until all that remains are the tomato skins; discard the skins. Add the bread cubes and toss with the tomatoes. Transfer the tomato mixture to a food processor and let stand for 15 minutes until the bread is soft.

Step 2

Pulse the tomato mixture with the grated garlic and vinegar until smooth. With the machine on, gradually add in the 1/4 cup of smoked olive oil.

Step 3

Strain the salmorejo through a fine sieve into a large bowl and season with salt. Cover and refrigerate until very cold, at least 1 hour or overnight.

Step 4

Serve the soup in bowls and garnish with the grapes, almonds and a drizzle of smoked olive oil.