Smoky Salmorejo

1. 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.

2. 2

   Add the bread cubes and toss with the tomatoes.

3. 3

   Transfer the tomato mixture to a food processor and let stand for 15 minutes until the bread is soft.

4. 4

   Pulse the tomato mixture with the grated garlic and vinegar until smooth.

5. 5

   With the machine on, gradually add in the 1/4 cup of smoked olive oil.

6. 6

   Strain the salmorejo through a fine sieve into a large bowl and season with salt.

7. 7

   Cover and refrigerate until very cold, at least 1 hour or overnight.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.