Salmorejo

Description
This can be used as a sauce to serve with vegetables or fish, or on toast with thin slices of Serrano ham or thin slivers of desalinated cod as a tapa or serve as a cold soup first course in a bowl, garnished with diced ham and chopped hard-boiled egg.
 * Serves 6.

Ingredients

 * 1 kg tomatoes
 * 4 cloves of garlic
 * 5- 10 Tbsp olive oil
 * 1 or 2 Tbsp vinegar
 * 200 g bread, soaked in water
 * 200 Jamon “Serrano” (ham), diced
 * Hard-boiled egg, chopped
 * salt

Directions

 * 1) Peel tomatoes, chop garlic and squeeze excess water from bread with hands.
 * 2) Place the following in the blender – tomatoes, garlic, vinegar, bread and salt – blend.
 * 3) Then add the olive oil in a steady stream to emulsify the mixture and produce a nice, thick salmorejo.