Salmorejo

Ingredients

• 1 lb tomatoes (very ripe, roma, vine-ripened or other good quality if possible)
• 1 clove garlic ((small-med))
• 1 cup cubed bread (day-old white eg baguette/country-style, amount without crusts)
• 1/2 tsp sherry vinegar
• 1 pinch salt
• 3 tbsp extra virgin olive oil
• 1 hard boiled egg
• 2 slices serrano ham ((approx, ideally thicker sliced - or can use chorizo as I had here))
• 1 tsp extra virgin olive oil ((approx))

Instructions

1. 1

   Roughly dice the tomatoes and remove any green/tough core (see notes). Peel and roughly chop the garlic. Put the tomatoes, garlic, cubed bread, vinegar and salt in a blender or food processor. Blend a minute or two until well broken up and smooth. If the tomatoes are not very juicy, add a little water to make it slightly easier to blend but it should be relatively thick.

2. 2

   If you are able to, add the olive oil gradually while the blender is still running. If not, add some at a time then blend. Either way, blend a couple minutes so the mixture is very smooth and looks silky, almost creamy.

3. 3

   Chill for around 30 minutes so that the mixture is well chilled. You can also leave it overnight, if this suits better.

4. 4

   To serve, divide between two bowls. Dice the hard boiled egg and ham into small pieces and top the two bowlfuls. Drizzle over a little oil and serve.