Ingredients:

• 350g of bread
• 500ml of water
• 90g olive oil
• 1 chopped onion
• 4 cloves of minced garlic
• 100g of diced tomatoes
• 1 bunch of coriander
• Tomato pulp to taste
• Salt to taste

Preparation:

Start by breaking the bread into pieces and place it in a bowl covered with water. Let it soak for about 20 minutes.

In a pan, start by covering the bottom with olive oil, add the chopped onion and garlic and let it sauté.

Add the tomato and some pulp. Let it cook for about 10 minutes.

Add the drained bread to the pan, season with salt and mix. Let it cook for a few minutes, until the açorda has the desired consistency.

Finally, add the chopped coriander, stir and turn off the stove.

Serve the soup while still hot.