10 or 12 g very ripe, very red tomatoes
2 clove of garlic
1 soupspoon of vinegar
4 soup spoons of virgen olive oil (150gr)
3 or 4 hard-boiled eggs and some chopped up Serrano ham to put on top
200gr or 300gr of bread from the previous day (1 French bread will be ok)
Fresh stick bread or toasted sliced bread to dip in the Salmorejo once it is finished
You also need a food blender
The first thing to do is to cut the old bread in quite thick pieces and moisten it in a bit of water so It won’t be so hard.
To peel the tomatoes depend on how you like the Salmorejo (for me I just do it if I have time,)
Chop the tomatoes up and put them in the food blender with the vinegar, garlic and a little salt Blend this all together and then start to add the old bread bit by bit.
The mixture will very quickly become some kind of a thick soup. At this stage you have to add the oil and to blend this a bit more.
Pour the Salmorejo into a bowl, and chill it in the fridge.
Just before serving garnish with chopped up boil egg and the sliced Serrano ham if you can find it.