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Place the crumb of bread to soak for an hour. Drain. Place tomato, garlic, pepper, oil, vinegar and salt in a Magefesa blender and process. Add grated breadcrumbs and continue pulsing until you get an homogeneous paste. Adjust seasoning. The salmorejo has a thicker texture than the gazpacho. It can be served along with a chopped hardboiled egg, raw vegetables, cubes / shavings of Iberian ham or cooked seafood like shrimp, prawns or small crawfish tails.
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