For salmorejo, or Andalusian creamy tomato soup, you will need:

•3 large tomatoes
•at least 1/2 French Baguette
•1/2 cup of olive oil
•1-2 tablespoons of white wine vinegar
•1 unboiled egg yolk
•1 garlic clove
•salt
•1 hard boiled egg
•cured ham (Serrano or Iberico)

This is a cold thick tomato soup from Southern Spain. It is really simple to prepare and a very nice starter dish for the summer months.

1.peel the tomatoes

2.put all the tomatoes, garlic, bread, egg yolk, olive oil and vinegar into food processor

3.blend until the consistency of mayonnaise

4.add salt to taste

5.chop up egg and ham to garnish

6.serve cold