Salmorejo

Clean and process the tomatoes in a blender. The secret for getting the right texture (at least for me) is to force the tomato purée through a good sieve, straining out skins and seeds.

Return the strained puree to the food processor. Add garlic and extra virgin olive oil. Process until the purée starts to change colour.

Remove the crust of the bread and add it to the processor. Season with salt.

Salmorejo is served in a bowl, with chopped hardboiled egg and chopped bellota ham as garnish. You can also serve it as a dip, to dip deep fried veggies. You can also dress a salad with some dollops of salmorejo.

Thanks to Bodegas Campos and La Puerta de Sevilla for sending me the recipe through email.