Salmorejo

…a bit like gazpacho but a hell of a lot easier to make and tastier too.

Need:

  • kilo of very ripe tomatoes
  • 2 cloves of garlic
  • Salt, to taste
  • 100 – 150ml of virgin olive oil
  • 3 or 4 tblsp vinegar, preferably sherry vinegar but wine will do
  • 150g very fine breadcrumbs or hard dried baguette (a day or two old maybe)

Stick everything except the bread in a liquidiser and blend until it has no lumps or pieces left.
Add the bread little by little and let the liquid become thicker and thicker, eventually becoming a heavy paste. Put it in the fridge for an hour or so. It’s then ready to eat.

It’s typically garnished with slices of hard boiled egg, grated cheese, pieces of serrano or parma ham and chopped vegetables.

Don’t be fooled, it’s very filling.

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