It’s the height of tomato season and this Salmorejo from my new book, Modern Comfort Food, is the perfect way to use all those delicious ripe tomatoes from the farm stand. It’s like gazpacho, but it’s pureed with bread to thicken it a little. The best part is that it’s right from the farm stand to your dinner table with no cooking at all, unless you count toasting the croutons as cooking! Modern Comfort Food is available October 6th but you can pre-order the book here or wherever books are sold.
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