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
- Clean and process the tomatoes in a blender.
- 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.
- Return the strained puree to the food processor.
- Add garlic and extra virgin olive oil.
- Process until the puree starts to change colour.
- Remove the crust of the bread and add it to the processor.
- Season with salt.
- Salmorejo is served in a bowl, with chopped hardboiled egg and chopped bellota ham as garnish.
- You can also serve it as a dip, to dip deep fried veggies.
- You can also dress a salad with some dollops of salmorejo.
- 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)