Salmorejo Makes 4 cups or 8 tapas sized servings

This peasant soup, a cousin to the better known Gazpacho, originates from Cordoba in Andalusia. The soup in thickened with lots of bread and topped with chopped boiled egg and chopped Serrano or Iberico ham. It is a specialty of Cordoba the same region of Spain that the Castelanotti Arbequina Extra Virgin Olive oil comes from. Serve it cold as a starter or in little glasses as they do at tapas bars in Spain. 2 lb (1 kg) ripe red tomatoes 2 cups (about 500g) fresh breadcrumbs (use a crusty loaf and pulse in processor) 2 tsp red wine vinegar 1 clove garlic, minced ½ tsp sea salt ½ cup Castelanotti Arebequina Olive Oil Garnish: Chopped Iberico or Serrano Ham Chopped hard boiled eggs

Cut an x in the base of the tomatoes. Submerge in boiling water for 30 seconds, then in ice water. Peel tomatoes, remove cores and coarsely chop. Set aside. In the bowl of a food processor, pulse together tomatoes, breadcrumbs, wine vinegar, garlic and salt until thick and smooth. With machine running add olive oil in a steady stream. Process until smooth and thick. (This soup is meant to be thick, but if desired, thin with a little water). Refrigerate. Garnish each serving with chopped ham and egg before serving.