SALMOREJO (Andalusian Soup)
Time: 15 minutes or less
Ingredients
28 oz.-canned tomatoes, diced, unsalted
3 slices of white bread, toasted and diced
¼ cup slivered almonds, toasted
4 garlic cloves, mashed
1 tsp. Sherry vinegar
½ cup extra-virgin olive oil
Salt (to taste)
Serrano ham or prosciutto, thinly sliced for garnish
1 hard-boiled egg, chopped
