Traditional cuisines all include recipes to recycle leftovers or food surplus, to avoid food waste and make sure all (scarce) resources were used.

Dried bread is often upcycled as an ingredient. Very often it is used as a basis for soups; in this case, it is mixed with fresh vegetables (tomatoes and more), olive oil and herbs and served cooled

We can find this recipe throughout Mediterranean countries, with different names and slightly different procedures:

Salmorejo (from Andalusia), Gazpacho (others spanish regions and Portugal), Pappa al pomodoro (Tuscany).

1. Cut the dried bread in cubes and soak in water; after 10-15 minutes drain and squeeze it .
2. Blend in the food processor fresh tomatoes (peeled and seeded); add the bread according to the texture you want to obtain.
3. Add one clove of garlic (peeled), a splash of wine vinegar, olive oil to taste, salt.
4. Serve chilled; some add a hard boiled egg and Jamon Serrano, sliced.

Gazpacho adds fresh peppers and cucumber; Pappa al pomodoro is cooked, to mix well all ingredients, then chilled (or served hot in winter).