Salmorejo (Spanish Chilled Tomato Soup)
4 tomatoes, rough chopped
1 cup Seasons Koreneiki Extra Virgin Olive Oil
2 cloves fresh garlic, chopped
5 thick slices of bread
3 Tbs Seasons Vermouth Barrel Aged Vinegar
1½ tsp Seasons Fleur de Sel
½ tsp Seasons Pepe e Aglio
2 hard boiled eggs, chopped
1 tsp Seasons Fleur de Sel Premium Salt
2 Tbs Seasons Leek Agrumato Olive Oil
Soak bread 3 cups water for approximately 15 minutes. Drain slightly, reserving remaining water for later.
Place tomatoes, garlic, soaked bread, Koreneiki Extra Virgin Olive Oil, Vermouth Barrel Aged Vinegar, Fleur de Sel, and Pepe e Aglio in blender and puree until smooth and creamy. Note: Depending on size of blender, this may need to be done in batches. Slowly add reserved soaking water until desired consistency is obtained. Pour soup into a large container and chill until ready to serve.
To serve, ladle into chilled bowls and garnish with a drizzle of Leek Agrumato Olive Oil, Fleur de Sel, and chopped egg.