Ingredients:

For 4 people:

  • 1 kg of red tomatoes
  • 1 loaf of bread (¼ kg)
  • 8 tablespoons of oil
  • 1 clove of garlic
  • 3 tablespoons of vinegar
  • 2 eggs
  • 150 g of cured ham cubes
  • Parsley
  • Salt

Elaboration:

To make this salmorejo with ham, we start by soaking the sliced ​​bread until it is soaked, about 10-15 minutes; We drain pressing a little with our hands until the water stops dripping and we reserve.

We cut with the knife in the shape of a cross at the base of the tomatoes, we scald them for 1 minute in boiling water to peel them more easily. Let cool a little, peel, cut, and remove the seeds.

Cook the eggs in salted water for 10 minutes from when they start to boil, drain and let cool to be able to peel them.

We put the chopped tomato pulp and the bread in the blender glass together with the peeled garlic, the oil, the vinegar, and the salt, we crush until it is a fine and homogeneous dough. Finally, we store it in the fridge to cool down.

We serve the salmorejo cold, with the chopped hard-boiled egg, some ham cubes, some fresh parsley leaves and a few drops of extra virgin olive oil.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  488 kcal         

CARBON HYDRATES  :  40.4 g 

PROTEINS   :  18.8 g                                  

FATS  :  26.8 g