Here's a salmorejo (thick gazpacho) from an authentic Spaniard (pm):
+6-7 ripe tomatoes
+ 1/2 c olive oil
+ 3 garlic cloves
+ splash of vinegar
+ 1 cucumber
+ 1/2 baguette (soak in water beforehand to soften; strain water)
+ dash of salt
+ other vegetables as desired (carrots are good!)
Blender and puree everything together. Let it sit overnight in the fridge to absorb all flavors. Garnish with hard-boiled eggs and jamon serrano (or prosciutto where jamon serrano is not available). Tuna works well too.
And that's all for today folks. We're signing off early. Que aproveche!
