Salmorejo

Ingredients

White bread 200g

Tomato 750g

Eggs 2

Dried ham 2 slices

Garlic 1 clove

Water 250ml

Olive oil 50ml

Vinegar 9% to taste

Salt to taste

Salmorejo is a cold Spanish soup.

Soak the bread in water for 30 minutes. Peel and seed the tomatoes. Blend the drained bread, tomatoes, olive oil, and vinegar in a blender until smooth. Blend on low speed; if the mixture is too runny, add more drained bread.

Refrigerate the finished mixture for 3 hours. Peel and finely chop the hard-boiled eggs. Chop the ham as well.

 When serving the soup, add chopped eggs and ham to each bowl. If the soup seems too thick, add cold boiled water. Salmorejo can be served over ice.

Enjoy!