- 100 gr day-old bread
- 2 tomatoes
- 1 or 2 cloves garlic
- olive oil
- 1 egg
- Serrano or Iberian ham
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.
Chop the day-old bread and place it into a bowl.
Grate tomatoes and add them to the bowl.
Pour a generous amount of olive oil. Chop garlic and add it.
Stir it and set it aside.
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.
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.