Salmorejo Cordobes

It's September and it's still a blazing inferno outside. I am somewhat adapting, ever so slowly, and this recipe has lent a cooling hand to my feverish disposition. Salmorejo is an Andalucian chilled soup, created in the farmlands of southern Spain. Incredibly simple, fresh, and filling it's all I can ask for in a late summer meal.


Ingriedients:
3/4 Baguette
4 Roma tomatoes blanched and peeled, or just peeled
1 long pepper ( not spicy ) chopped
1 clove of garlic chopped
3 tblsp. Olive oil
3 tsp. Sherry Vinegar ( can substitute white wine vinegar )
Salt
Pepper

For Garnish:
Hardboiled eggs
Green Olives

Materials:
a sturdy bowl
an immersion blender



Tear the baguette into one inch pieces and place in bowl
Chop the tomatoes over the bread in bowl
Add chopped pepper and garlic
Add the oil and vinegar
Blend until smooth
Salt to taste
Add more oil or vinegar to taste
Ladle into bowls
Garnish with eggs and olives

Enjoy, relax, cool off.