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.
- 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
Chop the tomatoes roughly into a bowl. Mash them up a bit to get the juices running. Add the white bread to the crushed tomatoes, and let rest about 10 minutes.
Add the remaining ingredients and puree. Press the soup through a mesh strainer, and chill.
