Weekly Recipe: Salmorejo

Yes, it's another Spanish favorite! Chema has been making Spanish goodies for my fam since we got back to the States. He cooks, I post, perfect! So look for more recipes each week!

Toppings: olive oil, tuna, hardboiled eggs

Toppings: olive oil, jamón ibérico, hardboiled eggs

Salmorejo

6 large tomatoes (feeds 6 generously)

1 large clove garlic

1 loaf french bread (we used 1.5 mini loaves)

Water

3-4 Tbsp. vinegar

1/2 cup olive oil

Salt to taste

Hardboiled eggs (we used 5)

1 can tuna

Jamón Ibérico 

Ideally, you want to make this using stale bread. In that case you want to soak it in water to make it soft. If it's not stale you can just take out the insides and add them right to the blender. Peel the tomatoes (that's right, no skin), cut them in pieces and add them to the blender. Add the garlic and vinegar to the blender and then blend. Add the olive oil slowly, as you blend, to the mixture. Once the mixture is smooth, poor it into a tupperware container and refrigerate until cold. Once it's cold you serve it topped with hardboiled eggs, tuna and/or jamón ibérico, as well as a nice drizzle of olive oil. Delicious!

We found jamón ibérico in Trader Joe's, but you can always make it without it. Although, that is the traditional way to have it. Even my niece, who's 8, tried it. She ate all the toppings off it...that's it.