Lunch · Mediterranean
Salmorejo with egg and ham
Andalusian chilled tomato and bread soup, thick and smooth, topped with chopped egg and cured ham.
- Serves
- 2
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 500 g tomatoes, chopped
- 60 g crusty bread
- 1 garlic clove
- 2 tbsp olive oil
- 1 tsp sherry vinegar
- 1/4 tsp salt
- 2 large eggs
- 40 g prosciutto, diced
Method
Boil the eggs for 10 minutes, cool in cold water, peel and chop.
Blend the tomatoes until smooth, then add the bread, torn into pieces, and leave it to soak for 5 minutes.
Add the garlic, most of the olive oil, the vinegar and salt, and blend until thick and creamy. Chill for at least 30 minutes.
Pour into bowls and top with the egg, ham and the rest of the olive oil.