Salmorejo (TM)

Salmorejo (TM)

Servings:	Serves 6
Ready in:	40 minutes
Prep. time:	40 minutes
Cook time:	None
Difficulty:

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.

To garnish

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

• 4 hard-boiled eggs
• 100g Serrano ham, cut
• 2 large cloves garlic (or more, taste)
• 1 kg very red and ripe tomatoes
• 1 teaspoon salt
• 200g approx. stale bread
• 30g vinegar
• 150g extra virgin olive oil

Method

1. Put the eggs into the bowl and chop 2 seconds / Speed 4. Remove and reserve.
2. Next, put the ham in the bowl and press the Turbo 4 or 5 times.
3. 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.
4. Without washing the bowl, add the garlic, tomatoes and salt 30 seconds / Speed 5.
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.
6. Running on Speed 5, a pour the oil, little by little, onto the lid, without removing the MC, until it has finished emulsifying.
7. Finally, pour the salmorejo into a dish and refrigerate, until you are ready to serve.
8. A few minutes before, decorate with the ham and the eggs. Serve very cold.

Recipe source

• Translated from a recipe in Impescindible para tu cocina, which is the book you get when buying a Thermomix in Spain.

Chef's notes

If you wish, you can use 1.5 kg tomatoes and increase the other ingredients in proportion. Also, you can make a salmorejo millefeuille, served between layers of fried, sliced aubergine.

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