Salmorejo

🛒 Ingredients

• Ripe tomato 200 g · 36 kcal
• Stale white bread 38 g · 101 kcal
• Garlic 1 g · 1 kcal
• Extra virgin olive oil 25 g · 221 kcal
• Hard-boiled egg 25 g · 39 kcal
• Jamón Serrano 10 g · 25 kcal

👨‍🍳 Instructions

1. Wash the tomatoes and cut them into large pieces. Remove the crusts from the stale white bread and tear it into smaller pieces.
2. In a blender, combine the tomatoes, bread, peeled garlic, and a pinch of salt. Blend until completely smooth.
3. With the blender running on low speed, slowly drizzle in the extra virgin olive oil until fully incorporated and the mixture is thick and creamy.
4. Pour the salmorejo into a serving bowl and chill in the refrigerator for at least 2 hours, or until thoroughly cold.
5. Before serving, finely dice the hard-boiled egg and Jamón Serrano. Garnish each serving of salmorejo with a sprinkle of diced egg and ham, and a drizzle of extra olive oil.