Salmorejo

A thicker creamier version of the traditional Gazpacho (Yes I will post a recipe for that as well!), it's served topped with boiled egg and jamon, which is a type of Spanish ham. If you cannot locate jamon, a normal cured ham will suffice.

Ingredients
200g sliced white bread, crusts removed
1kg fresh tomatoes, peeled, seeded, chopped
4 garlic cloves, chopped
40ml (2 tbs) white wine vinegar
160ml (8 tbs) Spanish olive oil
Extra virgin olive oil, to drizzle
Shredded jamon and peeled, chopped hard-boiled egg, to serve

Method
1. Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.

2. Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.

3. When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.

4. Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.

 Enjoy!