Salmorejo
A thick, creamy, chilled tomato soup - specific from Cordoba region in Spain
Servings: 4 People
Author: Andra Constantinescu
- 1 Kg Ripe tomatoes Jack Hawkins variety
- 1 Clove garlic
- 3 Slices soft white bread including crust
- 100 Ml extra virgin olive oil
- 5 Ml red wine vinegar
- 1 Pinch sea salt
- 4 quail eggs boiled
- 4 Slices Jamon Iberico chopped
Roughly chop the tomatoes and add them to a food processor. Add the garlic, bread (roughly teared in pieces), salt, vinegar and half the oil.
Blitz until smooth, gradually adding the rest of the olive oil.
Sieve through a chinoise, transfer to a pan and leave to chill for at least one hour.
To serve, transfer to bowls, add the quail egg and chopped jamon iberico on top - and a drizzle of extra virgin olive oil.