Salmorejo
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Salmorejo is a Spanish cold soup that you can use also as a dip. It´s normally served with chopped jamón ibérico and eggs. Salmorejo is the perfect dish for hot summer days!
4
5
15
Ingredients
- 200g stale white bread (crusts removed, cut into cubes)
- 700g ripe, flavourful tomatoes (roughly chopped)
- 1 clove of garlic
- 240ml La Española Extra Virgin Olive Oil
- 3 tablespoons sherry vinegar
- Sea salt and freshly ground black pepper, to taste
- A drizzle of La Española Extra Virgin Olive Oil
- 50g jamón ibérico de bellota (or jamón serrano if preferred)
- 1 hard-boiled egg, chopped
- Crusty bread, on the side
To serve:
preparation
-
1.
Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
-
2.
Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick and smooth texture. Season to taste.
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3.
Pour into bowls and serve with a drizzle of extra virgin olive oil, slices of Iberico ham and chopped egg. Serve with chunks of bread for dipping.