Start by washing the tomatoes and cutting out the core carefully. Chop them into pieces—they don’t need to be very small or perfect. Begin blending the tomatoes, and once the volume reduces, add the rest so everything fits in the blender. Strain the mixture through a fine sieve to remove any seeds or skin.

Once the tomatoes are smooth, return them to the blender. Peel a medium garlic clove. If you like a stronger garlic flavor, use two cloves, but one is enough for a mild taste. Cut the garlic into small pieces and add it to the blender with the tomatoes.

Remove the crust from the gluten-free sandwich bread. Salmorejo is usually thick, so use between 5 and 7 ounces of bread (150–200 grams), depending on your preference. Cut the bread into smaller pieces and add to the blender.

Now add 2 tablespoons (30 ml) of apple cider vinegar and blend. The vinegar is optional, as traditional salmorejo doesn’t include it, but apple cider vinegar is mild and adds a nice touch.

Finally, add 1 teaspoon of salt and the olive oil. Blend everything until smooth and creamy. Chill in the refrigerator for at least 2 hours so it’s nice and cold.

When ready to serve, pour the salmorejo into a bowl or deep plate, top with chopped hard-boiled egg, and then sprinkle with some thin slices of Spanish ham—preferably Iberian ham if available. Enjoy!