500g ripe tomatoes
3 garlic crushed
2 hard boiled eggs
1/4 of a French stick stale bread
1 tbsp white wine vinegar
4 tbsp olive oil
to taste salt
to taste ground white pepper
to taste smoked paprika
1 french stick
For Vegetarians, omit the Serrano ham.
You’ll need a food blender for this recipe.
Remove the crust from your stale bread and discard.
Prepare your tomatoes, by scoring a X on the bottom of the tomatoes.
Get a bowl of ice cold water to hand, heat a pan of water bring it to the boil, carefully put the tomatoes in (do in batches to make it easier) for no more than a minute. Use the boiling water to hard boil your eggs for 5 minutes. And the ice cold water to stop them cooking further and easier to handle when peeling.
Remove them with a slotted spoon, plunge them into the bowl of ice cold water, lift them directly back out. once all your tomatoes have been through the hot and cold watery can peel back the skin with a knife or your fingers.
Your eggs should be ready to peel, remove the egg yolks and put them in the blender, chop the rest of the egg and keep for later.
Cut your tomatoes in half and discard the seeds, put them into the blender with the olive oil, minced garlic and white wine vinegar.
Blend until it thickens, slowly add the bread until you get the consistency you prefer. (check for any missed lumps of bread blend again if necessary)
Now add the salt, pepper and smoked paprika, adjust to suit your taste.
Cover and chill the Salmorejo until you are ready to serve. (Minimum 1 hour)
Chop the Serrano ham, just before serving
Garnish the Salmorejo with the Serrano ham and the remaining chopped egg.
Serve with a fresh French stick.