2 White bread with crusts removed
1 Pod grated garlic
Olive oil as needed
Thin sliced green grapes
Chopped roasted almonds
Cut the sides of the tomato halves and discard the skins.
Add bread and toss with tomatoes.
Blend the mixture after 15 minutes in a food processor.
Add grated garlic and vinegar to the mixture and gradually smoked olive oil with the machine on.
Strain the mixture and season it with salt, cover and refrigerate until very cold and your Salmorejo is ready.
Serve the soup in bowls and garnish with grapes, almonds, and a drizzle of smoked olive oil.