RCI-SP.006.0053.001
Salmorejo
This can be used as a sauce to serve with vegetables or , or on toast with thin slices of Serrano ham or thin slivers of desalinated cod as a tapa or serve as a cold soup first course in a bowl, garnished with diced ham and chopped hard-boiled egg.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 kg
- 4 cloves
- 5- 10 Tbsp
- 1 or 2 Tbsp
- bread200 gsoaked in water
- Jamon “Serrano” (ham)200 unitdiced
- Hard-boiled egg1 unitchopped
- 1 unit
Method
1
Tear the bread into rough chunks and soak it in a small amount of water for 5 minutes until softened, then squeeze out the excess water.
5 minutes
2
Core the ripe tomatoes and roughly chop them into large pieces, keeping all the juices.
3 minutes
3
Place the chopped tomatoes into a blender or food processor and blend until completely smooth, then pass the purée through a fine sieve to remove skins and seeds.
5 minutes
4
Add the soaked bread and peeled garlic cloves to the sieved tomato purée in the blender and process until fully combined and smooth.
2 minutes
5
With the blender running on low speed, slowly drizzle in the olive oil in a thin, steady stream to emulsify the mixture into a thick, creamy consistency.
3 minutes
6
Add the vinegar and salt to the blended mixture, then blend again briefly and taste, adjusting seasoning as needed.
2 minutes
7
Transfer the salmorejo to a bowl or container, cover, and refrigerate until thoroughly chilled before serving.
60 minutes