Tuesday, February 3, 2009


Salmorejo is a thicker version of gazpacho - cold tomato soup - and is traditionally served in small terracotta bowls and garnished with chopped jamon* and boiled egg.

Ingredients (serves 4)
* 200g sliced white bread, crusts removed
* 1kg fresh tomatoes, peeled, seeded, chopped
* 4 garlic cloves, chopped
* 40ml (2 tbs) white wine vinegar
* 160ml (8 tbs) Spanish olive oil
* Extra virgin olive oil, to drizzle
* Shredded jamon* and peeled, chopped hard-boiled egg, to serve

1. Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.
2. Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.
3. When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.
4. Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.

Notes & tips
* Jamon is Spanish ham, available from Spanish delicatessens. If not available, substitute with good-quality cured ham.

delicious. - Page 60
Recipe by Valli Little


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