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Salmorejo

Yields4 ServingsPrep Time20 minsTotal Time20 mins

 100 ml extra virgin olive oil
 1 kg well ripe red tomatoes
 150 g white wheat bread
 1 garlic clove
 a pinch of salt
1

Clean the tomatoes well and cut into quarters, put them in a large bowl and mash with the blender until it is liquid. Pass it through a sieve to remove possible pieces of skin and small seeds that have remained.

2

Cut the bread into small pieces and add them to the beaten tomato. Let stand for 10 minutes.

3

Peel the garlic, remove the center and add it to the tomato and bread mixture. Beat everything together until it is creamy. Add salt to taste.

4

Serve in a deep dish or bowl, sprinkled with ham shavings and chopped hard-boiled egg.

Nutrition Facts

Servings 4