Andalusian Salmorejo

Savour the rich history and vibrant flavours of Andulasia with this delicious cold tomato soup, originally created by Eugenia Diaz.

INGREDIENTS

5 tomatoes (San Marzano pear variety if possible)
1 garlic clove
70 grams (2.5 oz) gluten free bread, pre-soaked for 20 minutes
Salt
100 ml (3.40 fl oz) olive oil
1/2 Ttbsp apple cider vinegar

1 boiled egg (optional)
1 tbsp diced serrano ham (optional)

METHOD

1) Blend the tomatoes, garlic clove, soaked bread, olive oil, vine- gar and salt, in a high speed blender and serve or keep in an airtight container in the fridge until ready to use for up to 4 days.

SERVING SUGGESTION

1) Serving suggestion: with boiled egg cut in small pieces, sliced ham and a slight drizzle of olive oil (typical andalusian way).

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