Salmorejo

Name: Salmorejo
Cuisine: spanish
Ingredients: 1 kg ripe tomatoes (pear or vine-ripened); 200 g day-old country bread, crust removed; 150 ml extra virgin olive oil; 1 clove garlic; 30 ml sherry vinegar; 10 g salt; 2 hard-boiled eggs, chopped; 100 g jamón serrano, diced; 50 g hard-boiled egg, sieved (for garnish); Extra virgin olive oil (for drizzling)

MBG-eligible

Ingredients

1 kg ripe tomatoes (pear or vine-ripened)
200 g day-old country bread, crust removed
150 ml extra virgin olive oil
1 clove garlic
30 ml sherry vinegar
10 g salt
2 hard-boiled eggs, chopped
100 g jamón serrano, diced
50 g hard-boiled egg, sieved (for garnish)
Extra virgin olive oil (for drizzling)

Instructions

1Wash tomatoes, quarter them, and blend until completely smooth.
2Soak bread in tomato purée for 10 minutes until fully softened.
3Add garlic, salt, and vinegar to soaked mixture; blend again.
4With blender running, slowly emulsify olive oil until thick and creamy.
5Strain through fine sieve, pressing with spatula for silky texture.
6Chill minimum 2 hours; salmorejo must be very cold.
7Serve in bowls, topped with chopped egg, jamón, sieved egg yolk, and olive oil drizzle.

Source: llm-generated