Salmorejo

Tap an ingredient or step to check it off.

1. 1Step 1: Roughly dice the tomatoes and remove any green/tough core. 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. 2Step 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. 3Step 3: Chill for around 30 minutes so that the mixture is well chilled. You can also leave it overnight, if this suits better.
4. 4Step 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.