Spanish Salmorejo Sardine Soup

Directions

1. In a large bowl, cover the day-old bread with boiling water. Season with salt. Set aside. Once cooled, squeeze bread of any excess water, reserving the soaking water.
2. Using a food processor, puree the shallots, tomatoes, Authentica Sauce, Sherry vinegar, lemon juice, and garlic until very smooth. Slowly pour in ½ cup olive oil while pureeing on high.
3. Cover and chill in the fridge for a minimum of three hours.
4. Taste for seasoning and make any necessary adjustments. Garnish with a soft-boiled egg, sardines, a drizzle of olive oil, basil and cracked black pepper.