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Description
Today I’m making salmorejo — a cold Spanish cream soup from Andalusia, perfect for hot weather. It’s very simple: ripe tomatoes, white bread, a little garlic, salt, and good olive oil. Blend everything together, and you get a smooth, thick, velvety texture. Add egg and jamón on top to make the flavor even more interesting. I love that such simple ingredients can turn into a real summer dish: fresh, aromatic, and very tasty. It’s Spain in one bowl.
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