Ingredients

800 gr ripe tomatoes, 400 gr Jerte cherries, 70 gr stale bread, 1 clove garlic, 1 tsp salt, 3 tbsp raspberry vinegar, 140 gr extra virgin olive oil, and cottage cheese.

Preparation

Wash the tomatoes and cherries. Bone the cherries and mix with the tomatoes, the peeled garlic, the bread, the salt and vinegar in the processor jug.  Crush for one minute at medium speed.Then cruh for 3 further minutes at the highest speed.  If the puree is too coarse, strain through a strainer.

Crush at medium speed and slowly pour the oil.
Serve the salmorejo with crumbled cottage cheese and a cherry-filled ice cube.