Instructions

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.