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Salmorejo with jamón ibérico

Andalucía

Salmorejo with jamón ibérico

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!

Serves

4

Preparation time

5 minutes

Cooking time

15 minutes

Allergens

Ingredients

  • 200 g of stale white bread, crusts removed and cut into cubes
  • 750 g of ripe and mellow tomatoes, roughly chopped
  • 1 clove garlic
  • 250 ml La Española Extra Virgin Olive Oil 
  • 3 tbsp sherry vinegar
  • Salt and freshly ground black pepper

To serve:

  • La Española Extra Virgin Olive Oil, to drizzle
  • 50 g of Jamon iberico de bellota 
  • 1 boiled egg, chopped
  • Crusty bread

Directions

  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.
  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. 



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