Salmorejo

• 1 kilogram Very Red Tomatoes, Cut In Quarters
• 1 clove Garlic, Peeled
• 100 grams Extra Virgin Olive Oil
• 200 grams Bread, With Crust Removed
• 10 grams Salt To Season
• 1 whole Hardboiled Egg, Peeled And Chopped, For Garnish
• 1 slice Bellota Ham Or Prosciutto, Chopped, For Garnish

1. Clean and process the tomatoes in a blender.
2. The secret for getting the right texture (at least for me) is to force the tomato puree through a good sieve, straining out skins and seeds.
3. Return the strained puree to the food processor.
4. Add garlic and extra virgin olive oil.
5. Process until the puree starts to change colour.
6. Remove the crust of the bread and add it to the processor.
7. Season with salt.
8. Salmorejo is served in a bowl, with chopped hardboiled egg and chopped bellota ham as garnish.
9. You can also serve it as a dip, to dip deep fried veggies.
10. You can also dress a salad with some dollops of salmorejo.
11. Thanks to Bodegas Campos and La Puerta de Sevilla for sending me the recipe through email.

kilogram, clove garlic, olive oil, bread, salt, egg, ham

Taken from tastykitchen.com/recipes/main-courses/salmorejo-3/ (may not work)