This is the Madrileño version of the Andalucian gazpacho. If you’re confident at cold smoking, you can make your own smoked tomatoes by halving and dehydrating 8 ripe tomatoes in a very slow oven for 4 to 6 hours before cold smoking them.
8 ripe smoked tomatoes, quartered (or add a fewdrops of liquid smoke to fresh tomatoes)
Place 3Tbsp sea salt (or 3tsp table salt), the tomatoes, garlic, bread, and onion in a large bowl and cover with boiling water. Leave for 45 minutes, then drain out the water, squeezing the bread, and k