Will you try to make this Salmorejo (cold tomatoe soup) with egg and ham by Chef Gabriela Tassile? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTSB
1.5kg Very Ripe Tomatoes
2-3 Cloves of Garlic
2 Slices of Bread Turned into Breadcrumbs
50g Sherry Vinegar
Extra Virgin Olive Oil
Salt
Water
1 Hard Boiled Egg
Serrano Ham
INSTRUCTIONS
1. Place the egg in a saucepan of water and bring to the boil.
2. Blanch the tomatoes. Cool in ice water. Peel.
3. Split the tomatoes and remove the seeds.
4. Add the tomatoes and garlic to a food processor and pulse.
5. Add the breadcrumbs and pulse again.
6. Add the oil in a slow, steady stream.
7. Add the vinegar and salt
8. Chop the cooked egg
9. Serve the soup in a bowl with the chopped egg, cubes of ham and drizzle of olive oil.