Granada style Salmorejo

Serves 4

INGREDIENTS

• 2.20 lb ripe pear tomatoes
• 1 garlic clove
• 1 raw egg
• 4 slices of stale village bread
• 33.81 Ll oz extra virgin olive oil, salt and vinegar at choice
• 4 hard boiled eggs chopped at choice
• 3,53 oz. Serrano ham in small dices

DIRECTIONS

Mix all the ingredients except ham and eggs in a food blender and blend until a smooth. Afterwards strain the
mixture with a colander and preserve in the fridge.

SERVING

Pour Salmorejo in a soup plate just to cover the base, then sprinkle the small ham dices in
the centre together with the chopped hard boiled eggs.
Garnish with drizzles of olive oil.