Salmorejo
Ingredients
- 2 pounds ripe red tomatoes, peeled
- 4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
- 2 garlic cloves, halved, green shoots removed, coarsely chopped
- 3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
- 1 1/2 to 2 tablespoons sherry vinegar (to taste)
- Salt to taste
- Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)
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