Salmorejo — Córdoba’s silkiest tomato cream

Ingredients

• ·1 kg very ripe tomatoes
• ·200 g stale white bread (crusts off)
• ·1 garlic clove
• ·150 ml extra virgin olive oil
• ·Salt
• ·Diced jamón and chopped hard-boiled egg to top

Method

1. 1

   Blend tomatoes, bread, garlic and salt until completely smooth — at least 2 minutes.

2. 2

   With the blender running, stream in the olive oil until the salmorejo turns pale orange and creamy.

3. 3

   Chill at least 1 hour. It should hold a spoon trail.

4. 4

   Serve in bowls topped with diced jamón and chopped egg, plus a thread of olive oil.