Salmorejo-cold tomato soup from southern Spain

Here are some good ideas of what to do with our tomatoes this season.
I was at my friends, Bob and Jerry’s house for dinner the other day when Bob whipped up this amazing cold tomato soup that he served with dinner. It was made with raw tomatoes and was fantastic. He got it from a recipe from the Aug. 2011 issue of Bon Appetit Magazine and was kind enough to share it with me below. It’s so good, I could drink this stuff!
I just put a ton of tomatoes through my new food mill that Elodie got me for my birthday. I did about 40 lbs of tomatoes in 20 minutes! It removes the skins and leaves a great raw sauce. I froze some of the raw tomato sauce and will make Bob’s recipe below with some of it.
I also made a huge pot of spaghetti sauce today with the rest of that tomato sauce that is still cooking as I write. I will finish cooking it tomorrow night and can it to enjoy it later this winter. It is so nice to take out a jar of sauce from the summer tomatoes in the dead of winter!
Here is Bob’s recipe for Salmorejo, a cold tomato soup from Spain.
Salmorejo
Note: Very important to let the blender run for three solid minutes. Then get it real cold…. about 2 hours in the fridge.
Squeeze seeds and pulp from 3 lb. ripe halved tomatoes into a strainer set over a large bowl.
Press solids to release as much liquid as possible; discard solids.
Core and chop tomatoes; add to bowl.
Combine 3 toasted, chopped 4 x 4 x 1/2″ slices white bread,
1/4 cup toasted slivered almonds and
4 smashed garlic cloves in a blender.
Pulse until chopped.
Add tomatoes with liquid to blender in batches, pureeing until very smooth.
Add 1 tsp. sherry vinegar.
With blender running, gradually add 1/2 cup extra-virgin olive oil.
Puree until emulsified and frothy, 3 minutes.
Season with salt and more vinegar, if desired.
Chill until cold, about 2 hours.
Ladle in to small bowls or glasses
Garnish with chopped hard-boiled egg

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