Date posted: 29/01/2024

La Española salmorejo with jamon iberico

  • Serves 5
  • Timing: 15 mins
Votes: 0 Average: 0


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


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  1. Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
  2. 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.
  3. 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.
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