Salmorejo

• 4 ounces of day-old crusty bread, soaked in water and drained
• 6 ripe tomatoes (the most beautiful variety available locally)
• 1 clove of garlic, peeled
• aproximately 7 Tablespoons of olive oil
• drizzle of vinegar(preferably sherry, NOT balsamic)
• 1 pinch of salt
• pepper, to taste
• Garnish:
• serrano or prosciutto ham
• hard-boiled eggs

1. Peel and seed the tomatoes. Put them in a blender. Add the garlic and the bread. Pulse until the ingredients form a bit of a paste.
2. Begin to add olive oil in a stream, while you blend the ingredients, until it forms a uniform emilsion. Add vinegar, salt, pepper to taste.
3. For the garnish: Finely chop hard-boiled egg, ham(you can preciously dry it out in the microwave to make it more crispy) and serve in ramekins so guests can serve themselves.
4. This can also be served as a sauce for croquetas, fried cheese, or any other such appetizer, or just with bread.

crusty bread, tomatoes, clove of garlic, olive oil, drizzle of vinegarpreferably sherry, salt, pepper, serrano, eggs

Taken from www.epicurious.com/recipes/member/views/salmorejo-1241319 (may not work)