With these instructions, and just in a few steps we will get an authentic Cordovan salmorejo ready to be served with a side dish of boiled egg and taquitos of ham.
1 kilo of tomatoes
100 ml. of extra virgin olive oil
1 garlic clove (5 grams)
10 gr. of salt flakes
200 gr. of loaf of bread or bread crumbs
2 eggs 100 gr. of ham
Wash well the tomatoes and split them in four. Grind them with the help of a food processor until they are as fine as possible. You can strain it to remove any remaining skin. If you are using Thermomix it won’t be necessary.
Laminate the garlic and add it to the crushed tomato together with the breadcrumbs, salt and olive oil. Crush again.
It is a spoonful dish, so it should not be especially liquid either. Let it rest and keep it in the fridge.
For the garnish, heat water in a saucepan. When it starts to boil, add the two eggs and leave them there for ten minutes. Take them out of the water and cool them down. Remove the skin and chop them into small pieces. Cut the ham into small pieces or use small cubes. The salmorejo should be served cold but not too much, so it is better to take it out of the fridge half an hour before serving. Serve the salmorejo in a bowl or soup plate and add eggs and ham to taste with a few drops of oil.