Spain
Salmorejo (Spanish Tomato Garlic Purée)
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Ingredients
- 1 pound (450 g) tomato
- 1–2 cloves of garlic
- 1 ounce (50 g) white bread
- 2 tbsp (30 ml) vinegar
- Olive oil
- Salt
- Serrano ham
- 2 hard-boiled eggs
- Fresh bread
Method
- Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
- Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
- Soak the bread in water until tender, then wring excess water out.
- Add half of the bread and blend until smooth.
- Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
- Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.