Salmorejo with jamón Ibérico (tomato dip with Iberian ham)

    Salmorejo with jamón Ibérico (tomato dip with Iberian ham)

    1save
    10min


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    About this recipe: Salmorejo is not a drink, is a dip. It comes from the Andalucia region and it is served, as opposed to gazpacho, all year around. This dish serves 6 as a tapa.

    Ingredients
    Serves: 6 

    • 150g white bread
    • 750g ripe and mellow tomatoes
    • 3 boiled eggs
    • 1 garlic clove
    • 25ml Spanish extra virgin olive oil
    • 3 tablespoons Sherry vinegar
    • salt and pepper, to taste
    • 50g jamón ibérico de bellota

    Method
    Prep:10min  ›  Ready in:10min 

    1. Cut the crusts off the bread and discard. Cut the bread into cubes and soak in a little water for about 30 seconds. Drain and squeeze the water from the bread.
    2. Chop the tomatoes, cut two of the eggs in half and blend all of the ingredients (except the ham and 1 egg) in a blender until you have obtained a thick and smooth texture. Taste the seasoning and adjust if necessary.
    3. Serve with remaining egg, chopped, and slices of jamón ibérico. Dip chunks of good bread and enjoy.

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