Cold tomato and pepper soup
Salmorejo
Adapted from the book "Spain on a Plate" by María José Sevilla
Serves: 4
Ingredients
- 450g breadcrumbs, moistened with water and well drained
- 250ml of Núñez de Prado olive oil
- 250g ripe tomatoes, skinned, de-seeded and coarsely chopped
- 3 cloves garlic, peeled
- 1 tsp Valdespino sherry vinegar
- Salt
For the garnish
- 1 tbs Núñez de Prado olive oil
- 1 sliced bread, diced
- 1 hard-boiled egg, chopped
- 25g Monroyo ham, chopped (tacos)
Place all the soup ingredients in a food processor and blend until smooth. As this dish contains no water, it should be much thicker than a gazpacho.
Place a bowl and refrigerate until ready to serve. Just before serving, heat the oil and fry the bread until crisp and brown, then use to garnish the soup with the egg and tacos.