Andalusian Salmorejo

1. 1

   Boil the egg until it's hard then cut it into pieces

2. 2

   Cut the bread into small pieces

3. 3

   Boil the tomatoes in order to peel them easily

4. 4

   Put the bread and the tomatoes in the chopper bowl.

5. 5

   Add oil, vinaigre, garlic and salt

6. 6

   Mix until it results an homogeneous cream.

7. 7

   (Add water if it's too thick)

8. 8

   Put the cutted egg on it and serve.

9. 9

   ( you can also add picadito ham or chorizo)

* Per serving · 4 servings · Values may vary.

No additional tips available.