Blend the natural tomato with the bread.
Then, blend in the peeled garlic and salt. Gradually stir in the olive oil until it’s blended completely.
Toast the pistachios or pine nuts in the pan for 2 minutes.
Slice up the kiwi and chop the cabbage into thin strips.
Use the Salmorejo as the base. Carefully place the codfish on top in a way so that it doesn’t sink.
Place the cabbage, pine nuts/pistachios and kiwi around the cod to your likening.
Serve and enjoy!
If you don’t have a gluten-free sandwich bread recipe at home you can use this one. The bread is flavorful and fluffy.