Preparation time: 20 m + 15 min - Cooking time: none
People 6
Ingredients
1,5 k ripe red tomatoes
300 g loaf bread (from Telera)
2 cloves of garlic
100 g extra virgin olive oil
White wine vinegar (optional)
Sal Island
1 hard boiled egg
75 g of Serrano ham
Crafting
Crush the tomatoes and strain to remove skins and seeds.
Moisten the bread with the tomato and mash with the garlic. Add the oil while continuing to beat to emulsify and season with salt and vinegar.
Serve the cold salmorejo with the chopped hard-boiled egg and diced ham on top.
Note: If the salmorejo is too thick, you can thin it with a little ice water before serving.
See all recipes with origin: Andalusia
