Ingredients
1 kg tomatoes
200 g stale bread (preferably from the day before)
100 ml extra virgin olive oil
1 garlic clove
Salt to taste
Hard-boiled eggs (for topping, optional)
Serrano ham (for topping, optional)
Directions
1. Wash and core the tomatoes, then cut them into quarters.
2. Blend the tomatoes in a blender or food processor until smooth.
3. Pass the blended tomatoes through a sieve to remove seeds and skins, collecting the smooth tomato puree in a bowl.
4. Cut the stale bread into small pieces and add them to the tomato puree. Let it soak for about 10 minutes.
5. Peel and chop the garlic clove.
6. Add the soaked bread-tomato mixture, garlic, and salt to the blender or food processor. Blend until smooth and homogeneous.
7. While blending, gradually add the extra virgin olive oil until the mixture is well emulsified and creamy.
8. Taste and adjust the salt if necessary.
9. Transfer the salmorejo to a bowl and chill in the refrigerator for at least an hour.
10. Serve the salmorejo cold, topped with chopped hard-boiled eggs and serrano ham if desired.