Cordoban Salmorejo with Egg and Serrano Ham

What you need

• 1 kg (2 1/4 lb) ripe tomatoes, plum or vine tomatoes
• 200 g (7 oz) day-old white bread, crusts removed, torn into pieces
• 1 clove garlic, small, germ removed
• 1 tsp salt, plus more to taste
• 150 ml (2/3 cup) extra virgin olive oil, plus extra for drizzling
• 1 tsp sherry vinegar, optional
• 2 eggs
• 60 g (2 oz) serrano ham, thinly sliced

Method

Restated from the original video

1. 1

   Cut out the tough core of each tomato and chop the flesh roughly.

2. 2

   Blend the tomatoes until completely liquid, 1-2 min.

3. 3

   Add the bread to the blender jar and leave it to soak in the tomato for 10 min.

4. 4

   Add the garlic, salt and the vinegar, if using, and blend again until smooth.

5. 5

   With the blender running, pour in the olive oil in a slow, thin stream. Keep blending until the soup turns pale, thick and glossy, 2-3 min.

6. 6

   For the smoothest texture, press it through a fine sieve. Taste and add salt if needed.

7. 7

   Cover and chill for at least 2 hours, until very cold.

8. 8

   Meanwhile, lower the eggs into simmering water and cook for 10 min, then cool them in cold water and peel.

9. 9

   Chop the eggs finely and cut the ham into small pieces.

10. 10

    Ladle the cold salmorejo into shallow bowls. Top with the eggs and ham and finish with a thin drizzle of olive oil.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.