Spanish Salmorejo

Ingredients

• 1.2kg ripe tomatoes, chunked
• 150g stale country bread, soaked in water and squeezed
• 3 garlic cloves
• 3 tbsp sherry vinegar
• 100ml extra virgin olive oil
• 1 tsp salt
• Toppings: 2 hard-boiled eggs chopped, 80g Iberian ham diced, more olive oil

Instructions

1. Blend tomatoes, bread, garlic, vinegar and salt until smooth.
2. Drizzle in olive oil while blending — gives the creamy emulsion.
3. Strain through a sieve for silky texture.
4. Chill at least 2 hours.
5. Ladle into bowls; top with egg, ham and olive oil drizzle.

Serving suggestions

• Serve very cold.

Storage & reheating

Keeps 3 days fridged.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions