Cordovan Salmorejo

• Tomatoes 700 gr.
• Sandwich bread 160 gr.
• Olive oil 120ml.
• 1 clove of garlic
• Salt

Difficulty : Easy

• Total time 25 mins.
• Elaboration 25 min.

1. In a saucepan, boil water to add 4 eggs.
2. Rinse the tomatoes and remove the tail.
3. Cut into small pieces and place them in a blender.
4. Add the cut garlic clove, the white bread and the olive oil.
5. Blend until you get a smooth texture. Add salt and let cool in the fridge.
6. For the filling, finely cut pieces of Iberian ham and crumble the hard-boiled eggs, then add to your bowl of Salmorejo.

Recommendations: Basil or coriander leaves can add a special touch.