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SALMOREJO

This recipe originates from Cordoba, in Andalucia. It is served cold and usually garnished with diced Spanish ham and hard-boiled eggs.
READY IN

15 minutes

COOKING TIME

n/a

PREP TIME

15 minutes

SERVES

6 people

ingredients

  • 1kg ripe tomatoes
  • 100g stale bread
  • 4 garlic cloves
  • 200ml Nunez de Prado Extra Virgin Olive Oil + more to drizzle
IN STOCK
  • 50ml Valdespino Sherry Vinegar
IN STOCK
  • 1/4 tsp salt
  • 2 eggs, hard-boiled and cut into slices
  • 1 pack Brindisa Bellota 75% Iberico Ham Slices (50g), cut into thin stripes
IN STOCK
  • Picos de Pan Mini Breadsticks
IN STOCK

METHOD

  1. Blitz tomatoes, bread, garlic, olive oil, sherry vinegar and salt in a blender for 2½ minutes until smooth.
  2. Pour into bowls and top with the egg, ham and a drizzle of olive oil.
  3. Garnish with a little parsley and serve with picos de pan

ingredients

  • 1kg ripe tomatoes
  • 100g stale bread
  • 4 garlic cloves
  • 200ml Nunez de Prado Extra Virgin Olive Oil + more to drizzle
IN STOCK
  • 50ml Valdespino Sherry Vinegar
IN STOCK
  • 1/4 tsp salt
  • 2 eggs, hard-boiled and cut into slices
  • 1 pack Brindisa Bellota 75% Iberico Ham Slices (50g), cut into thin stripes
IN STOCK
  • Picos de Pan Mini Breadsticks
IN STOCK

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