Salmorejo

1. 1

   Clean and process the tomatoes in a blender.

2. 2

   The secret for getting the right texture (at least for me) is to force the tomato puree through a good sieve, straining out skins and seeds.

3. 3

   Return the strained puree to the food processor.

4. 4

   Add garlic and extra virgin olive oil.

5. 5

   Process until the puree starts to change colour.

6. 6

   Remove the crust of the bread and add it to the processor.

7. 7

   Season with salt.

8. 8

   Salmorejo is served in a bowl, with chopped hardboiled egg and chopped bellota ham as garnish.

9. 9

   You can also serve it as a dip, to dip deep fried veggies.

10. 10

    You can also dress a salad with some dollops of salmorejo.

11. 11

    Thanks to Bodegas Campos and La Puerta de Sevilla for sending me the recipe through email.

No additional tips available.