Recipe by Chef Michelle Bernstein



4 cups very, very ripe very red tomatoes, peeled and chopped

1 garlic clove

1 tablespoon sherry vinegar

2 cups French baguette, crust removed, diced (use a peeler to remove the crust)

4 tablespoons extra virgin oil

*Garnish with hard boiled quail eggs and julienned jamon Serrano



To peel the tomatoes, cut a small “X” into the bottom of the peel with a paring knife and core the top center.  Place into boiling water for 15 seconds and then plunge into ice water until cold.  The skin should peel off easily.


Combine the tomatoes, garlic, sherry and baguette in a blender, season with a pinch of salt and puree, drizzling in the oil, until smooth and creamy.  Taste with seasoning.  Pour the Salmorejo in a pitcher or bowl and chill in the fridge.