Salmorejo

Directions

1. 1
   Clean and process the tomatoes in a blender.
2. 2
   The secret for getting the right texture (at least for me) is to force the tomato puree through a good sieve, straining out skins and seeds.
3. 3
   Return the strained puree to the food processor.
4. 4
   Add garlic and extra virgin olive oil.
5. 5
   Process until the puree starts to change colour.
6. 6
   Remove the crust of the bread and add it to the processor.
7. 7
   Season with salt.
8. 8
   Salmorejo is served in a bowl, with chopped hardboiled egg and chopped bellota ham as garnish.
9. 9
   You can also serve it as a dip, to dip deep fried veggies.
10. 10
    You can also dress a salad with some dollops of salmorejo.
11. 11
    Thanks to Bodegas Campos and La Puerta de Sevilla for sending me the recipe through email.