Cordoban salmorejo recipe with EVOO

Ingredients

• 1 kg ripe tomatoes
• 200 g day-old bread
• 250 ml extra virgin olive oil
• 1 garlic clove
• Salt
• Serrano ham and hard-boiled egg to garnish

Method

1. Wash and blend the tomatoes to a fine purée.
2. Soak bread in tomato for 10 minutes.
3. Add garlic and salt; blend again.
4. Drizzle in EVOO while blending until thick and silky.
5. Chill 2+ hours. Serve with ham and egg.