Salmorejo is a soup that’s similar to gazpacho, but easier to make and just as delicious. Tomatoes become more tasty the riper they get, so treasure, don’t trash, any squishy ones you might have in the house. (Keep them out of the fridge, too, incidentally, both to maximise their flavour and to prevent them from turning watery and woolly.) When tomatoes are at peak ripeness, as they are at this time of year, it’s time to make salmorejo. Stale bread thickens this soup, making it a satiating starter, with a lovely, velvety texture, though, as a “whole” food chef, I use wholegrain sourdough instead of the traditional white bread. Wholemeal bread still creates a delicious texture without affecting the colour too much, and means we are also saving the most nutritious part of the grain – that is, the germ and the bran – from being wasted. Salmorejo The riper the tomatoes, the better for this soup, because they’ll add more flavour no matter how squishy they are. It keeps well in the fridge and is deliciously refreshing when served very cold, so, for best results, make it up to two days in advance. It will keep in the fridge for up to five days, but may need a whisk to bring it back together after a few days. Sherry vinegar has such a wonderful, sweet and distinctive tastethat adds a unique flavour profile to this soup. If you can’t get hold of any, white-wine, red-wine or apple cider vinegar will also do nicely, bringing their own delicious qualities. to proceedings. If your tomatoes are very acidic, add less vinegar and a pinch of sugar to taste, to balance out the flavours. 700g very ripe tomatoes 1 small garlic clove, peeled 1-2 tsp sherry vinegar, to taste, plus extra to finish 70g stale bread – I use wholemeal spelt sourdough 3 tbsp extra-virgin olive oil, plus extra to finish Sea salt and black pepper ½-1 tsp unrefined sugar (optional) 1 hard-boiled egg, to serve (optional) 4 slices serrano ham, to serve (optional) Put the tomatoes, garlic, vinegar and bread in an upright blender, and blitz to a fine puree. With the motor running, slowly pour in oil and blend until it is emulsified with the soup. Season to taste, and if need be add another teaspoon of vinegar or a pinch of unrefined sugar to taste, to balance the acidity. Chill in the fridge for at least an hour, and serve as is, or, for something even more special, top with grated hard-boiled egg , shards of serrano ham and a final drizzle of extra-virgin olive oil.