Salmorejo

🔥 Prep

• Rinse the 1 kg tomatoes, remove stems, and optionally blanch and peel for a smoother texture.
• Cut the 150 g bread into chunks (discard crust if desired) and place in a bowl.
• Peel and mince the 1 garlic clove.
• Measure out 100 ml olive oil and 1 tsp salt, keeping them ready for blending.
• Set aside the 2 eggs for later hard‑boiling.

🔥 Cook

• 1. If peeling tomatoes, bring a pot of water to a boil, score the tomatoes, blanch for 30 seconds, then transfer to ice water, peel, and chop.
• 2. In a blender, combine the chopped tomatoes, soaked bread (after squeezing excess water), minced garlic, 100 ml olive oil, and 1 tsp salt.
• 3. Blend on high speed for 1–2 minutes until the mixture is completely smooth and creamy.
• 4. Transfer the puree to a large bowl, cover, and refrigerate for at least 2 hours to chill and develop flavor.
• 5. While the salmorejo chills, place the 2 eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat to low and simmer for 9 minutes.
• 6. After cooking, transfer the eggs to ice water for 2 minutes, peel, and dice into small cubes.
• 7. Before serving, taste the chilled salmorejo and adjust seasoning with additional salt if needed.

🔥 Serve

• Ladle the chilled salmorejo into shallow bowls or glasses.
• Top each serving with the diced hard‑boiled egg and a drizzle of extra virgin olive oil.
• Optionally garnish with small shavings of jamón serrano or chopped serrano ham.
• Serve cold alongside slices of toasted country bread or crusty baguette.