Salmorejo Cordobés

Ingredients

• 1kg very ripe tomatoes
• 200g stale sourdough bread, crusts removed
• 2 garlic cloves
• 150ml extra virgin olive oil, plus extra to serve
• 2 tbsp sherry vinegar
• 1 tsp salt
• 2 hard-boiled eggs, to serve
• 100g jamón ibérico or serrano, to serve

Method

1. 1

   Roughly chop the tomatoes and place in a blender with the bread, garlic, sherry vinegar, and salt.

2. 2

   Blend until very smooth.

3. 3

   With the blender running, slowly drizzle in the olive oil until emulsified and silky.

4. 4

   Taste and adjust the seasoning.

5. 5

   Chill for at least 2 hours.

6. 6

   Serve in bowls with a drizzle of olive oil, chopped hard-boiled egg, and torn jamón.