Salmorejo Cordobés

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Salmorejo Cordobés is a cold tomato soup from the Andalusian region of Spain. It's a smoother, more luscious version of its Andalusian cousin, gazpacho, and is served with toppings like hard-boiled egg, jamón, and olive oily tuna, giving it an extra touch of texture and sustenance.

• 1 kilograms (about 8 to 10) vine-ripe tomatoes, quartered
• 4 to 7 grams (1 to 1 1/2) garlic cloves
• 95 milliliters (about 1/2 cup) extra-virgin olive oil
• 20 milliliters (about 4 teaspoons) white vinegar
• 7 grams crunchy salt (or to taste)
• 75 grams day-old bread, torn into small pieces

Toppings

• Hard-boiled eggs, chopped
• Jamón iberico
• Olive-oil packed tuna
• Avocado

1. Add bread and chopped tomatoes and let sit. 
2. In a blender, combine the first 3 ingredients and blend until smooth—it should be like a puree.
3. Turn to low speed and stream in the olive oil—keep blending. A few solid minutes of blending time is very important during this step, to give the salmorejo an emulsion-like texture.
4. Add vinegar and salt, and blend again. Taste and adjust salt, vinegar (and maybe the garlic) to your liking.
5. Chill completely before serving.
6. Serve with toppings (see below) and, of course, bread for dipping.