salmorejo

salmorejo ingr salmorejo

  • 100 gr day-old bread
  • 2 tomatoes
  • 1 or 2 cloves garlic
  • olive oil
  • 1 egg
  • Serrano or Iberian ham
  • salt

2 cocer huevo

Place the egg in a pot with cold water and salt, and cook it on medium heat. Ten minutes after the water starts boiling, remove the egg from the heat and let it cool.

1 trocear pan

Chop the day-old bread and place it into a bowl.

6 rallar tomate 2 tomate

Grate tomatoes and add them to the bowl.

3 aceite y ajo

Pour a generous amount of olive oil. Chop garlic and add it.

4 mezclar

Stir it and set it aside.

5 batir P1240171 P1240178

When the bread is soft, beat the mixture until it is smooth and, if necessary, strain it. If it has a lot of bread, it will be thicker. If you want less thicker, add more tomato. Taste it and add more salt, olive oil (and even garlic) until your taste.

6 picar jamon y huevo salmorejoo

Serve salmorejo at room temperature in winter, and fresh in summer. Serve it with chopped ham and boiled egg over it.

If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you.

 

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