Salmorejo (Andalusian cold soup)

Ingredients

For 2 servings

• •500 g 500 g Mature tomato(s)
• •100 g 100 g Bread
• •1 gousse 1 Garlic foam
• •10 cl 10 cl Olive oil
• •1 c. à soupe 1 Tbsp. Cherry Vinegar
• •Salt pepper
• •1 1 Egg(s)
• •1 1 Range(s) of raw ham

Method

1. 1.Preparation start
2. 2.Wash your tomatoes and remove the peduncles. Cut them in 2 or 4 and put them in the blender. Mix and add the previously peeled and degermated garlic clove, mie bread, Xeres vinegar and olive oil.
3. 3.Rest
4. 4.Mix again until a smooth preparation is obtained. Adjust the seasoning to salt and pepper. Reserve your soup in the refrigerator for at least 2 hours.
5. 5.Finishing and tasting
6. 6.Cook your egg for 10 minutes in boiling water. Slim him and chop him. Also chop the slice of raw ham. Divide your salmorejo into small bowls or hollow plates, add the egg and chopped ham. Enjoy this cold soup as an entrance.