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Name: Salmorejo
Total time: 40 min
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 kg ripe tomatoes; 200 g stale white bread; 150 ml extra virgin olive oil; 1 clove garlic; 1 tbsp sherry vinegar; 1 tsp salt; 2 hard-boiled eggs; 80 g jamón serrano

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Spain40 minServes 4déjà cuisiné

Salmorejo

Ingrédients8

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

légumecéréaleautreépice et saucelaitier et œufviande

Préparation

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