Step 1

Using a box grater, coarsely grate the cut sides of the tomato halves over a medium bowl until all that remains are the tomato skins; discard the skins. Add the bread cubes and toss with the tomatoes. Transfer the tomato mixture to a food processor and let stand for 15 minutes until the bread is soft.

Step 2

Pulse the tomato mixture with the grated garlic and vinegar until smooth. With the machine on, gradually add in the 1/4 cup of smoked olive oil.

Step 3

Strain the salmorejo through a fine sieve into a large bowl and season with salt. Cover and refrigerate until very cold, at least 1 hour or overnight.

Step 4

Serve the soup in bowls and garnish with the grapes, almonds and a drizzle of smoked olive oil.