Chef Llamas taught me how to make another cold tomato soup. It is perfect for using up those end-of-the-year garden tomatoes. Unlike gazpacho, solmorejo doesn't use cilantro and it takes a bit more bread than gazpacho.
I didn't peel the tomatoes but I did seed them. That's pretty easy to do - just core them and gently squeeze the seeds into your compost bowl. I also gently brush out any leftover seeds away from the inside flesh.
SOLMOREJO – a cold tomato soup from the south of Spain
2 cloves of garlic
2 tomatoes, peeled
¾ c extra virgin olive oil
day old bread
1 red pepper
Soak bread in water, sherry vinegar. Process soaked bread with liquid if needed with all other ingredients. Add ¾ c olive oil slowly to the mixture while processing.
Garnish with red peppers, fresh herbs, ham (bacon?), and goat’s cheese. I didn't have cheese or bacon on hand so I toasted cubes of bread with salt, pepper, and garlic powder with a little olive oil to make croutons.