Salmorejo with jamón Ibérico (tomato dip with Iberian ham)

    10 min

    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.

    Be the first to make this!

    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

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)