I LOVE salmorejo, I like Gazpacho very much but... this is my favourite. If only I was so sure about my pronunciation. I am assuming it is sal-more-eh-ho but comments please if you know better.
This should be made with freshly ripened unrefrigerated tomatoes from the vine, but since we don't necessarily have them available I suggest buying the best quality tinned tomatoes you can find, such as Mutti brand, and the delicious Forum Cabernet Sauvignon vinegar.
For the bread I suggest buying a half ciabatta which is lovely and soft so no need to remove the crusts and waste any of it.
I have taken this recipe from the Spanish Cookidoo site but left out the hard boiled eggs
150g soft white bread, perhaps a small ciabatta or lovely sour dough
150g extra virgin olive oil
2-3 cloves of garlic
45g good red wine vinegar such as Forum brand
1 tsp salt
10g maple syrup (not necessary if you use fresh tomatoes)
2 x 400g tins of really good quality tomatoes or 1kg of fully sun-ripened non refrigerated tomatoes
200g ice cubes.
Make breadcrumbs, 10 seconds, speed 8, set aside, no need to wash the bowl.
Place a small jug on top of your Thermomix lid, weigh in the olive oil and set it aside for later.
Put the peeled garlic, salt, maple syrup and vinegar into the Thermomix bowl and blend 10 seconds, speed 9, scrape down the sides and lid. Now leave this for 10 mins to macerate. You will get a much nicer flavour, mellower and less raw garlicky.
Now add the tomatoes and blend 30 seconds speed 5.
Add the breadcrumbs, 30 seconds speed 5 again.
Add 200g ice-cubes if you used tinned tomatoes and set the Thermomix for 2 minutes at speed 10 to get a wonderful rich smooth emulsified soup.
Scrape down the lid and sides
Now blend again for 1 minute at speed 5 whilst pouring the oil onto the lid, it will drizzle through the hole under the measuring jug.
Refrigerate the Salmorejo , it will be great made 24 hours in advance.
It looks beautiful served with herb oil drizzled over.