Salmorejo Cordobés

Ingredients

• very ripe tomatoes1 kg
• day-old rustic white bread, crusts removed200 g
• garlic1 small clove
• sherry vinegar1 tbsp
• arbequina extra-virgin olive oil120 ml, plus more to finish
• fine sea saltto taste
• jamón serrano60 g, finely diced
• hard-boiled eggs2, finely chopped

Steps

1. 1

   Core and blanch the tomatoes.

   Core the tomatoes and cut a shallow X in the base. Blanch in boiling water for 20 seconds, then slip off the skins.

2. 2

   Combine ingredients and soak.

   Quarter the peeled tomatoes and tip into a blender with the bread, garlic, vinegar, and a generous pinch of salt. Let sit 5 minutes so the bread softens.

3. 3

   Blend and emulsify the salmorejo.

   Blend on high until completely smooth, 2 minutes. With the motor running, drizzle in the olive oil in a thin stream until the salmorejo turns pale coral and emulsifies.

4. 4

   Taste and chill the mixture.

   Taste and adjust salt and vinegar. Chill thoroughly, at least 2 hours.

5. 5

   Serve with toppings and oil.

   Ladle into shallow bowls. Scatter the diced jamón and chopped egg over the top and finish with a generous swirl of olive oil.