Salmorejo and pine nut-raisin salad

Yesterday for dinner I made this typical dish from Co'rdoba, the salmorejo. It's like the gazpacho a tomato soup for summer, but, without bell peppers, water or cucumber, it's more a sort of cream. I put in the blender a peeled and chopped garlic clove, a tiny pinch of sugar, a spoon of vinegar (Sherry or cider), a big piece of bread previously soaked in water, 250 ml of Spanish olive oil, a can of crushed tomatoes, and mix it for 10 minutes. For the garnish I use pieces of boiled eggs and crispy fried bacon.

I accompanied it with a salad of pine nut-raisin salad: lettuce, raisins, pine nuts and a sweet vinagrette dressing of olive oil, vinegar and honey. It was scrumptious.