Salmorejo

• slices white bread↗2
• large ripe tomatoes↗8

  roughly chopped

• green pepper↗1

  deseeded and roughly chopped

• garlic cloves↗3

  roughly chopped

• extra virgin olive oil↗75ml ml

  plus extra for drizzling

• cider vinegar↗2-3 tbsp tbsp
• boiled egg1

  finely chopped

• red onion↗½

  finely chopped

• Serrano ham↗50g g

  chopped

• green pepper↗½

  finely sliced

Step-by-step instructions

1. 1

   Soak the bread in a shallow dish of water for 30 seconds on each side. Blend the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100 ml water, then blend again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.

2. 2

   Chill the soup for at least 1 hour, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.