This chilled soup from the region of Andalusia in southern Spain descends from the ancient line of peasant bread soups. Traditionally, you start by soaking slices of stale bread in water and squeezing them to a spongy consistency. You then crush and blend the remaining ingredients in a mortar and pestle. Most recipes today skip the first step and replace hands-on prep with kitchen gadgets. But the garden-fresh goodness remains: Tomatoes, green peppers and cucumbers, simply seasoned with garlic, salt and pepper, are whirled in a food processor with olive oil (it's aptly called a liquid salad) and beef or chicken stock. Garnish with your choice of hard-cooked egg, green and black olives, crumbled cheese, diced onion, and fresh herbs.
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