Salmorejo
A cold tomato and bread cream emulsified with olive oil, topped with hard-boiled egg and Serrano ham.
Active time25 min
Cooking10 min
Total1 hResting : 30 min
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Ingredients
- 1 garlic clove
- 1000 g ripe tomatoes
- 2 eggs
- 20 g Serrano ham
- 150 ml extra virgin olive oil
- 1 tsp fine salt
- 200 g white country bread
Preparation
Bring a saucepan of water to the boil. Gently lower in the eggs and simmer for 9 minutes. Cool immediately under cold water.
2 eggs- saucepan
- spoon
Peel the garlic. Wash the tomatoes, remove the stalk ends and score the skins. Bring fresh water to the boil in the saucepan. Blanch for 30 seconds in boiling water, cool and peel. Chop into a blender and blend with the peeled garlic. Add the torn bread and salt. Blend while gradually pouring in the oil until completely smooth.
1 garlic clove1000 g ripe tomatoes150 ml extra virgin olive oil1 tsp fine salt200 g white country bread- knife
- chopping board
- saucepan
- slotted spoon
- blender
Pour into a container, cover and refrigerate for about 30 minutes, until thoroughly cold. Peel and chop the hard-boiled eggs. Finely dice the ham. Divide the salmorejo among bowls and top with the eggs and ham.
20 g Serrano ham- container
- lid
- knife
- chopping board
- bowls
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration