The more refined and elegant version of Gazpacho, Salmorejo is a Spanish tomato soup, typically served cold with an assortment of toppings. The sherry vinegar adds a sharp twist to contrast with the creaminess from the bread. Serve with a scattering of Serrano ham and egg to make it into more of a meal.
Soak the bread in the vinegar and water in a bowl. Rinse the tomatoes and peppers and cut into rough cubes and place in the bowl of the food processor. Grate the garlic into the tomatoes and peppers, add the bread and any remaining liquid.
Start the food processor and after 20 seconds start to slowly drizzle in the olive oil until fully incorporated and emulsified. Season with Salt and additional vinegar to your liking. Serve in glasses or bowls and top with the garnish.