👩🍳 Preparation
1️⃣ Soaking the bread
Remove the crust from the bread and cut it into cubes. Put it in a bowl with water and let it soak for 10 minutes. It must become soft.
2️⃣ Blanch the tomatoes
Cut the tomatoes with a cross at the base. Blanch them for 1 minute, then pass them in cold water. Remove the skin, cut them into cubes and remove the seeds.
3️⃣ Blending
In the blender, put the tomatoes, soaked bread, garlic, a pinch of salt and pepper, and a generous drizzle of extra virgin olive oil. Blend until thick and smooth.
4️⃣ Rest
Transfer the cream to a bowl, cover it with cling film and refrigerate for at least 2 hours. As it cools, the flavors harmonize!
5️⃣ Preparation of the topping
Cook the eggs in cold water for 7 minutes from boiling. Cool them, shell them and separate the yolks and whites. Chop them coarsely.
Cut the ham into strips, then into cubes.
6️⃣ Serve
Spread the cold salmorejo on plates or glasses. Garnish with chopped eggs and ham. Add a drizzle of extra virgin olive oil and freshly ground pepper.
💡 Tips & Tips
✅ Use ripe tomatoes for a sweeter and tastier cream.
✅ Garlic must be deprived of its soul so as not to be indigestible.
✅ You can replace stale bread with wholemeal or gluten-free bread.
✅ If you want a vegetarian version, replace the ham with grilled eggplant or zucchini chips.
✅ For a spicy touch, add a few drops of tabasco or chili cream!🌶️
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