Salmorejo

Name: Salmorejo
Prep time: 30 min
Total time: 30 min
Ingredients: 200g sliced white bread, crusts removed; 1kg fresh tomatoes, peeled, seeded, chopped; 4 garlic cloves, chopped; 40ml (2 tbsp) white wine vinegar; 160ml (8 tbsp) Spanish olive oil; Extra virgin olive oil, to drizzle; Shredded jamon, to serve (see Notes); Peeled, chopped hard-boiled egg, to serve

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Prep Time: 30 minutes

Total: 30 minutes

Author : Valli Little

soup appetiser entree

Ingredients

Remove All · Remove Spices · Remove Staples

200 grams sliced white bread, crusts removed1kg fresh tomatoes, peeled, seeded, chopped4 garlic cloves, chopped40 milliliters (2 tbsp) white wine vinegar160 milliliters (8 tbsp) Spanish olive oilExtra virgin olive oil, to drizzleShredded jamon, to serve (see Notes)Peeled, chopped hard-boiled egg, to serve

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Instructions

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Step 1

Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.

Step 2

Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.

Step 3

When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.

Step 4

Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.