Salmorejo (Without Bread) - cooking recipe

Ingredients

1 small shallot (Roasted)
3 -4 garlic cloves (Roasted garlic is more mild, add according to size of garlic and personal taste)
4 -5 plum tomatoes
2 cups chicken broth (Homemade Bone Broth or Broth)
1 tablespoon red wine vinegar
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 cup almond flour
2 hard-boiled eggs, chopped
4 slices bacon (chopped)
1/4 cup extra-virgin olive oil (plus a little more for drizzling before serving)

Preparation

Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.
Prep: Wash and core tomatoes. Chop for easy blending.
Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 - 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.
In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.
Return to blender. Add 1/4 cup of olive oil, and puree until smooth.
Chill for 2 - 3 hours.
Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).