We have tomatoes. Our neighbors have tomatoes. They are all the best tomatoes you can think of. So we make salmorejo.Easy.
500 g very sun ripe, very red tomatoes
1 clove of garlic
1/2 - 1 soup spoon vinegar
4 soup spoons of andalusian virgen olive oil
2 hard boiled eggs and some chopped up jamon serrano to put on top
some stale white bread
Chop the tomatoes up and put them in the food blender with the oil, vinegar, garlic and a little salt. Blend this all together and then add the stale bread bit by bit. Chill.
Garnish with chopped up hard boiled egg and jamon serrano (I use tuna fish since I don't eat ham)
Serve with a glass of sherry.