Salmorejo

By GialloZafferano · 30 min

Ingredients

Instructions

1. Remove the crusts from the bread, cut it into cubes, and soak it in water for 10 minutes.
2. Cut a cross in the non-stem end of the tomatoes, blanch them for 1 minute, then cool them in cold water.
3. Peel the tomatoes, then cut them into cubes. Peel the garlic and remove the core.
4. Put the tomatoes, soaked bread and garlic in a blender, and add olive oil.
5. Adjust the salt and pepper, then blend until smooth. Pour into a bowl, press cling film directly onto the surface, and refrigerate for 2 hours.
6. Put the two eggs in a small pot of cold water, bring to a boil, and cook for 7 minutes. Cool them in cold water and peel them.
7. Halve the eggs, separate the yolks from the whites, and chop them coarsely. Cut the cured ham into strips, then into cubes.
8. Serve the soup topped with the egg whites, yolks and ham. Finish with pepper and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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