Recipes

La Española salmorejo with jamon iberico

Name: La Española salmorejo with jamon iberico
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5 servings
Ingredients: 200g Stale white bread, crusts removed and cut into cubes; 750g Ripe and mellow tomatoes, roughly chopped; 1 Clove garlic; 250ml La Española Extra Virgin Olive Oil; 3 tbsp Sherry vinegar; To serve; La Española Extra Virgin Olive Oil, to drizzle; 50g Jamon iberico de bellota; Boiled egg, chopped; Crusty bread

29/01/2024

Serves 5
Timing: 15 mins

Rating

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Ingredients

Stale white bread, crusts removed and cut into cubes	200g
Ripe and mellow tomatoes, roughly chopped	750g
Clove garlic	1
La Española Extra Virgin Olive Oil	250ml
Sherry vinegar	3 tbsp

To serve
La Española Extra Virgin Olive Oil, to drizzle
Jamon iberico de bellota	50g
Boiled egg, chopped
Crusty bread

Method

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Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick and smooth texture. Season to taste.
Pour into bowls and serve with a drizzle of La Española Extra Virgin Olive Oil, slices of Iberico ham and chopped egg. Serve with chunks of bread for dipping.