SALMOREJO DE CÓRDOBA - edible Southeastern Massachusetts
by SUZETTE MARTINEZ STANDRING Creamy and refreshing with pureed bread and olive oil, this soup is popular in Cordoba, the site of the wondrous Mosque-Cathedral.
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Ingredients
- 3 pounds of ripe tomatoes
- 5 ounces (about 1 1/2 cups) torn-up robust white bread (use half of the interior of a good-quality pound loaf)
- 1/2 cup of Spanish (or other high quality) extra-virgin olive oil
- 1 clove of garlic
- 1/2 teaspoon kosher or coarse sea salt, or to taste
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