Salmorejo
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 2 lbs tomatoes
- 4.5 oz. breadcrumbs
- 0.99 clove of garlic
- 4 oz. ibérico ham
- 2 eggs
- Croutons or toasted bread
- 4 tbsp GOYA® Puro Olive Oil
- Salt to taste
PREPARATION
1
First, we're going to boil the eggs. So put water to boil in a pot and when it starts to boil, cook the eggs for 10 minutes. Once this time is up, remove them from the pot and immerse them in cold water. Put to one side.
2
Wash the tomatoes and cut them into two or three pieces. Add to a food processor along with the breadcrumbs, peeled garlic, salt and GOYA® Puro Olive Oil.
3
Blend together until you have a creamy texture. Leave to cool in refrigerator for 1 hour and serve alongside the chopped boiled egg, diced ham and croutons to garnish.
