Salmorejo

Ingredients8

• ripe tomatoes1 kg
• stale white bread200 g
• extra virgin olive oil150 ml
• garlic1 clove
• sherry vinegar1 tbsp
• salt1 tsp
• hard-boiled eggs2
• jamón serrano80 g

Method

1. Score the tomatoes, blanch them briefly, then peel and roughly chop them.
2. Tear the bread into pieces and soak it in a little cold water until soft, then squeeze out the excess.
3. Blend the tomatoes, bread, garlic, vinegar, and salt until completely smooth.
4. With the blender running, slowly drizzle in the olive oil until the soup is thick and emulsified.
5. Taste and adjust the salt, then chill for at least 20 minutes.
6. Chop the eggs and dice the jamón.
7. Serve cold in bowls, topped with egg and jamón.