Salmorejo Cordobés

Ingredients

• 1 kg Ripe plum tomatoes
• 200 g Day-old white bread (telera or baguette style)
• 150 ml Extra virgin olive oil
• 1 piece Garlic clove
• 1 tsp Salt
• 2 pieces Hard-boiled eggs
• 50 g Serrano ham
• 1 tsp Sherry vinegar(optional)

Instructions

1. 1

   Wash the tomatoes and remove the cores, then blend them until completely liquid.

2. 2

   Strain the blended tomatoes through a fine-mesh sieve into a bowl to remove skins and seeds.

3. 3

   Add the bread pieces to the tomato juice and let them soak for about 5 to 10 minutes until softened.

4. 4

   Add the peeled garlic clove and salt to the tomato and bread mixture.

5. 5

   Blend the mixture at high speed while slowly drizzling in the extra virgin olive oil to create a thick, creamy emulsion.

6. 6

   Taste and adjust salt or add a splash of vinegar if desired, then chill in the refrigerator for at least 2 hours.

7. 7

   Finely dice the hard-boiled eggs and chop the Serrano ham into small bits.

8. 8

   Serve the cold soup in bowls topped with the chopped egg and ham.