SALMOREJO

SALMOREJO image

Yield 4

Number Of Ingredients 8

Ingredients

8 Medium Tomatoes (the quality of the tomatoes is one of the most important factors in the taste)
1 Medium Baguette
1 Cup Extra Virgin Olive Oil (again, quality is important)
1 Clove of Garlic (not too big)
A Splash of Sherry Vinegar (Vinagre de Jerez, although red wine vinegar can be substituted)
A Pinch of Salt
2 Hard Boiled Eggs
Sliced Serrano Ham (or Prosciutto)

Steps:

Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes. Coarsely chop tomatoes, add garlic and 1 1/2 tsp salt; toss to combine. Transfer to fine mesh strainer set over bowl. Drain for 1 hour. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down. Pull out interior of bread (should be 2-3 cups) Add bread pieces (You can experiment with how much you add, as this will change the texture. Start with 2 cups) to exuded liquid and soak 5 minutes. Add soaked bread and any remaining liquid and add them to the blended tomatoes. Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down. Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little. Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread. Cover and refrigerate overnight or for at least 2 hours. Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!