Salmorejo is a cold soup originally from Cordoba (Andalusia) in the south of Spain, not far from where I live. It is made from bread, tomatoes, garlic, salt and vinegar ( no water added, just the juice of the tomatoes).
I make it following the traditional recipe used by the working men in the fields during the hot summers.
Liquidise and add a hard boiled egg yoke for extra creaminess.
Serve with hard boiled egg, croutons and " Serrano ham" if you are not a vegetarian