Categories: August, soup

Ingredients

• 100g stale white bread
• 3 tbsp olive oil, plus extra to drizzle
• 2 tbsp red or white wine vinegar
• 1 small onion, chopped
• 3 garlic cloves
• 1 red pepper, deseeded and roughly diced
• 250g medium tomatoes, deseeded and chopped
• 1 cucumber, peeled, deseeded and cut into small cubes
• 2 hard-boiled eggs, chopped, to serve
• 2 or 3 thin slices jamón Serrano, cut into small slivers, to serve

Directions

1. Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside.

2. Blitz the onion, garlic, pepper, tomatoes and most of the cucumber with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Season the soup, then transfer to a bowl and chill for a few hours.

3. To serve, divide the salmorejo between bowls and top with the chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.

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