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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

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 olive oil
IN STOCK
  • 50ml sherry vinegar
  • Salt to season
  • 3 eggs
  • Ham slices cut into thin stripes
IN STOCK

METHOD

  1. Blitz all the ingredients in a blender for 2 ½ minutes until smooth.
  2. Pour into bowls and decorate with a boiled egg, chopped serrano ham and a drizzle of olive oil.
  3. Serve with picos de pan.

ingredients

  • 1kg ripe tomatoes
  • 100g stale bread
  • 4 garlic cloves
  • 200ml olive oil
IN STOCK
  • 50ml sherry vinegar
  • Salt to season
  • 3 eggs
  • Ham slices cut into thin stripes
IN STOCK
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