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SALMOREJO




Source of Recipe


the web


List of Ingredients




4 ozs Italian bread, soaked in water
1 to 1 1/4 lbs very ripe tomatoes
2 to 4 garlic cloves
3 to 5 tbsp virgin olive oil
1 to 2 tbsp sherry or red wine vinegar
Salt to taste
4 ozs diced ham
1 hard boiled egg, quartered lengthwise

Recipe



Squeeze excess water from bread.
Plunge tomatoes in boiling water for about 5 seconds, remove from pot and peel them under cold water. Coarsely chop tomatoes into large chunks.
In a blender mix together bread, tomatoes, garlic, 1 tbsp vinegar and salt to taste.
Then with blender running add 3 tbsp olive oil in a steady stream until well mixed.
Taste the soup and add more olive oil, vinegar and salt to your taste. If there is time, let the soup rest for overnight.
Serve in bowls with diced ham and egg pieces added on top.

Note: For vegetarians just omit the ham and eggs and this soup will still taste divine.