Salmorejo, from Córdoba, Spain, is made by blending ripe tomatoes and slices of stale bread with olive oil until velvety smooth. Unlike gazpacho, this thicker version contains only tomatoes, bread, and olive oil, and is served topped with chopped hard-boiled egg.
Coarsely chop the tomatoes. Soak the bread slices in water, then squeeze them out.
Blend the chopped tomatoes, bread, garlic clove, olive oil, vinegar, and salt until velvety smooth.
Refrigerate the appetizer for at least 30 minutes, until thoroughly chilled.
Finely chop the hard-boiled eggs, sprinkle them over the salmorejo, and serve.
Stir the appetizer just before serving; if left to stand, a thin layer of olive oil may separate on top. Allergens: contains wheat (gluten) and egg.
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