Salmorejo

20260908 #breakfastdiary 1829, 21°C/clear There's a lot I need to eat before this summer ends. There's Ajo Blanco, the cold almond soup from Andalusia, Spain, whose origins trace back to Greek and Roman times (Ajo means garlic, Blanco means white). Swap the almonds for tomato and bread and it becomes Salmorejo; drop the bread from that and you get Gazpacho. A simple version of the Andalusian cold soup made with tomato purée instead of tomatoes, about 325kcal Salmorejo

- 70g sourdough - 340ml tomato purée - 1 clove garlic - 2T Greek yogurt - 1T olive oil - Feta cheese - 1/2 peach - 2 eggs

1. Soak the sourdough in water for 10 minutes. 2. Boil 2 soft-boiled eggs and set aside. 3. In a blender, combine the sourdough from step 1 (squeezed of water), 340ml tomato purée, 1 clove garlic, 2T Greek yogurt, 1.5T olive oil, salt, and pepper, and blend. (It's normally supposed to rest in the fridge for about 2 hours, but it's breakfast, so no choice.) 4. Plate the salmorejo from step 3 and top with pan-seared peach, the soft-boiled egg, feta cheese, and a light drizzle of olive oil.

Inspired by @di.pazza