Ingredients
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150 gr BreadBaguette-like. Add more if you want it more dense.
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2 Eggs
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1 clove Garlic
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100 gr JamónBacon is alright too
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100 ml Olive oil
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1 kg Tomato
Directions
Steps
|
1
Done
|
ArrangementCut the garlic, bread and jamón into medium-size pieces. If you are using bacon, cut it and fry it. Clean the tomato, remove the stem and cut them. Boil the eggs. |
|
2
Done
3 min
|
Blend the tomatoes |
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3
Done
|
Sift the tomato to remove seeds and its skin |
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4
Done
|
Put the tomato back to the blender and add the bread, garlic and olive oil. Let it rest for about 3 mins so that the bread absorbs the water, and blend until it becomes homogeneous. |
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5
Done
|
Chop the boiled eggs and add them together with the jamón on top of the soup as decoration. |
|
6
Done
50 min
|
Finally, put it in the fridge. Salmorejo must be served cold. |
