For the Salmorejo:

• 6 lbs of fully ripened red stalk tomatoes

• 2 cloves of fresh garlic • Half a flat bread roll

• 6 tbsp. of 25 year old Sherry vinegar

• 2 3/4 cp. of Oro Cazorla extra virgin olive oil

• 2 tbsp. of table salt

For the garnish:

• 3 1/2 oz of Gran Valle Manchego cheese

For the salmorejo:

- Wash and cut tomatoes in half and remove seeds.

- Finely slice bread and place in bottom of a deep pan.

- Add the tomatoes on top, together with the garlic cloves and the rest of the ingredients except for the oil.

- Crush the tomatoes and leave to stand in the fridge for 1 hour so that the bread soaks the water from the vegetables.

- Blend with hand-held beater and gradually pour in the olive oil. - Adjust seasoning and store in the fridge.

For the garnish: - Remove the rind from the Gran Valle Manchego cheese and grate with a fine cheese grater.

Presentation:

- Serve the salmorejo in a wide-brim glass with the grated Gran Valle Manchego cheese on top

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