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Salmorejo Cordobés

Name: Salmorejo Cordobés
Total time: 20m
Yield: 4 servings
Cuisine: Spain
Ingredients: 1kg ripe tomatoes; 200g stale bread; 1 garlic clove; 150ml olive oil; Sherry vinegar; Salt; Jamón serrano; Hard-boiled egg

Silky chilled tomato and bread cream from Córdoba, topped with jamón and egg.

20m 4 servings Easy

Ingredients

• 1kg ripe tomatoes
• 200g stale bread
• 1 garlic clove
• 150ml olive oil
• Sherry vinegar
• Salt
• Jamón serrano
• Hard-boiled egg

Method

Step 1 of 425%

Blend tomato, garlic and soaked bread until smooth.

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1
Blend tomato, garlic and soaked bread until smooth.
2
Emulsify with olive oil until pale orange and creamy.
3
Season with vinegar and salt; chill 2 h.
4
Serve topped with diced jamón and chopped egg.