- Chop the tomatoes and place them in a blender.
- Add the breadcrumbs and the chopped garlic clove, a pinch of salt and 100 ml of olive oil.
- Blend everything well until you have a homogeneous, thick cream.
- Meanwhile, fry the Crispy Fingers in the deep fryer for 2 1/2 minutes at 180ºC.
- Serve the salmorejo in tall shot glasses, dip the Crispy Fingers in it, and enjoy the perfect dip.
You can dip the breadcrumbs in the tomato before crushing to make it easier.