Salmorejo Sevillano

1. 1

   Place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.

2. 2

   Blend together the tomatoes, salt, vinegar and garlic.

3. 3

   Add the bread, depending on the size of the slices, add until consistency is thick, but still runs.

4. 4

   Pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.

5. 5

   Add a dash of the olive oil.

6. 6

   In addition to making it look pretty, it also tastes great.

7. 7

   Remember; the darker the oil, the better.

* Per serving · 4 servings · Values may vary.

No additional tips available.