Grandma's Spanish Salmorejo

Step 1/ 5

• ⅓ loaf bread
• 200 ml water

• pot

On a pot, put the bread with the water for it to get soaked, we need it to be soft.

Step 2/ 5

• 2⅔ tomatoes

While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)

Step 3/ 5

• blender

I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.

Step 4/ 5

• 100 ml olive oil
• 1⅓ cloves garlic
• oregano
• salt

• immersion blender

Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture.

Step 5/ 5

• 100 g Serrano ham (for serving)
• 1⅓ hard boiled eggs (for serving)

Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.

Enjoy your meal!