Salmorejo Sevillano

During my stay in Seville, this was one of the things I ate the most often. I didn't know it even had some of these ingredients in it, until I was about to leave back to New Mexico. It's a good cold "soup" to eat, however my roommate, Mercedes, told me that most Americans don't like it.

• Ready In: 10 mins
• Yields: 2 bowls

Ingredients

• 5  tomatoes
• 5  slices  French bread
• 3  teaspoons red wine vinegar
• 1  tablespoon salt
• 1⁄2 garlic clove
• 1  hard-boiled egg, per person
• 1  strip bacon, per person
•  dark olive oil

Directions

1. Place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.
2. Blend together the tomatoes, salt, vinegar and garlic.
3. Add the bread, depending on the size of the slices, add until consistency is thick, but still runs.
4. Pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.
5. Add a dash of the olive oil. In addition to making it look pretty, it also tastes great. Remember; the darker the oil, the better.