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HEART-HEALTHY SPANISH SALMOREJO – SEVILLE, SPAIN

Yields6 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

 1 kg ripe red tomatoes
 120 ml extra virgin olive oil
 120 g dense stale white bread
 1 small garlic clove, sprout removed
 10 g salt
 10 g sherry vinegar
 1 hard boiled egg, chopped, to garnish
 Iberian ham, chopped, to garnish
1

Cut the tops off the tomatoes, slice the bodies of the tomatoes into quarters and add to a blender

2

Soak the stale bread with water and add to the blender with the tomatoes

3

Add garlic, salt, and vinegar to the blender and blend until smooth

4

Re-blend whilst adding the olive oil until the emulsion is a salmon pink colour and add more salt and vinegar if necessary

5

Refrigerate for at least two hours, or preferably overnight to encourage a stronger garlic flavour

6

Garnish soup with chopped boiled egg and Iberian ham

Nutrition Facts

Servings 0