Chilled salmorejo, thick enough for a spoon

You'll need

• 1 kg very ripe tomatoes
• 200 g day-old white bread, crusts removed
• 1 garlic clove
• 1 tsp sherry vinegar
• Sea salt
• 2 spring onions, finely sliced, to serve
• 150 ml LYMANORA extra virgin olive oil, plus more to finish

Method

1. 1

   Blend the tomatoes until completely smooth, then pass through a sieve.

2. 2

   Tear in the bread and leave to soak for 10 minutes, then blend with the garlic, vinegar and salt.

3. 3

   With the blender running, pour in the olive oil in a slow stream until the cream turns thick, glossy and pale orange.

4. 4

   Chill for at least an hour. Serve in bowls topped with spring onion and a generous thread of oil.