The tomato season will soon be here so I’m trying to perfect a recipe for salmorejo as an alternative to gazpacho.
Here’s the recipe I used today. It seemed to be a bit tasteless so I added a couple of capfuls of balsamic vinegar which lifted it up a bit. I’ll top it with some chopped ham and hard boiled eggs from our neighbour Jacinto’s chickens. The recipe I used recommended skinning the tomatoes but I don’t think that’s necessary. The recipe below makes enough for three people with some over.
500g ripe tomatoes
100g stale bread, soaked in water
100ml olive oil
2-3 cloves garlic, crushed
Chop the tomatoes, removing the core. Add all the other ingredients and blitz. Add as much of the water for soaking the bread as necessary.
Chill before serving with chopped hard-boiled egg and serrano ham.