This is a Thermomix recipe, but a non-Thermomix recipe is available here. It is normally served as a tapa, particularly in the Córdoba province of Spain. If tomatoes are out of season, I make this with tinned ones.
- 4 hard-boiled eggs
- 40g Serrano ham
- 1 kg ripe tomatoes
- 2 cloves garlic (or more, taste)
- 20g vinegar (white wine or sherry)
- 110g extra virgin olive oil
- 0.5 teaspoon salt
- 100g breadcrumbs
- Put the eggs into the bowl and chop 2 seconds / Speed 4. Remove and reserve.
- Next, put the ham in the bowl and press the Turbo 4 or 5 times.
- Check the size and if you want it to be chopped more finely, press the Turbo 3 or 4 times more. The time depends on how hard the ham is. Remove from the bowl and reserve.
- Without washing the bowl, add the garlic, tomatoes and salt 30 seconds / Speed 5.
- Add the bread and vinegar 30 seconds / Speed 5 and 2 minutes / Speed 10. The time will depend on the quality of the tomatoes.
- Running on Speed 5, a pour the oil, little by little, onto the lid, without removing the MC, until it has finished emulsifying.
- Finally, pour the salmorejo into a dish and refrigerate, until you are ready to serve.
- A few minutes before, decorate with the ham and the eggs. Serve very cold.
If you wish, you can use 1.5 kg tomatoes and increase the other ingredients in proportion.
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