Salmorejo

Name: Salmorejo
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 1/4 lbs ripe red tomatoes (about 1000 grams); 2 garlic cloves; 2 2/3 oz white bread (about 75 grams); 1 teaspoon salt; 1/4 cup olive oil (about 1/2 small glass or 120 ml); 2 tablespoons sherry vinegar; 2 hard-boiled eggs, chopped; Chopped serrano ham

Davidsi @cook_110852966

A classic Andalusian recipe. It's best to use a powerful blender to properly emulsify the mixture. This dish is great served with fried eggplant or as a spread for sandwiches with ham and cured meats like salchichón or fuet (used as a sauce).

Davidsi @cook_110852966

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Ingredients

30 minutes

Serves 4 servings

2 1/4 lbsripe red tomatoes (about 1000 grams)
2garlic cloves
2 2/3 ozwhite bread (about 75 grams)
1 teaspoonsalt
1/4 cupolive oil (about 1/2 small glass or 120 ml)
2 tablespoonssherry vinegar
For garnish:
2hard-boiled eggs, chopped
Chopped serrano ham

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Steps

30 minutes

1

Prepare the ingredients. Hard-boil 2 eggs and chop the ham.
2

Wash and chop the tomatoes. Peel the garlic cloves and add them to a large blender jar, then add the tomatoes and salt. Blend well for 2 minutes.
3

Add the sherry vinegar and the torn bread (if the bread is very hard, you can soften it in the microwave or by moistening it slightly). Blend until fully combined.
4

Finally, slowly drizzle in the olive oil while blending until the mixture is creamy and emulsified.
5

Transfer to a container and refrigerate until ready to serve. Traditionally, it's served topped with chopped egg and ham.
6

You can also use any leftovers as a sauce for sandwiches with cured meats like serrano ham, or as a dip for fried eggplant.

Berenjenas finas fritas