Salmorejo

Salmorejo, Cold Soup

Description

This can be used as a sauce to serve with vegetables or , or on toast with thin slices of Serrano ham or thin slivers of desalinated cod as a tapa or serve as a cold soup first course in a bowl, garnished with diced ham and chopped hard-boiled egg.

• Serves 6.

Ingredients

• 1 kg tomatoes
• 4 cloves of garlic
• 5- 10 Tbsp olive oil
• 1 or 2 Tbsp vinegar
• 200 g bread, soaked in water
• 200 Jamon “Serrano” (ham), diced
• Hard-boiled egg, chopped
• salt

Directions

1. Peel tomatoes, chop garlic and squeeze excess water from bread with hands.
2. Place the following in the blender – tomatoes, garlic, vinegar, bread and salt – blend.
3. Then add the olive oil in a steady stream to emulsify the mixture and produce a nice, thick salmorejo.