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Salmorejo (Cold Spanish Tomato and Bread Soup)
| 1.5 kg / 1500 g ripe tomatoes, peeled and chopped | Blend until smooth | Chill until ready to serve |
| 1–2 garlic cloves, peeled | ||
| 15 cm / 6 in piece of bread, torn into crumbs | ||
| salt to taste | ||
| olive oil, generous splash |
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