Salmorejo (TM)

This is a Thermomix recipe, but a non-Thermomix recipe is available here. It is normally served as a tapa, particularly in the Córdoba province of Spain. If tomatoes are out of season, I make this with tinned ones.

To garnish

Salmorejo (TM)

Servings:	Serves 6
Calories per serving:	127
Ready in:	40 minutes
Prep. time:	40 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	22nd October 2012

Best recipe review A different salad 4/5 Nice to dip pittas in Paul R Smith

Ingredients

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• 4 hard-boiled eggs
• 40g Serrano ham
• 1 kg ripe tomatoes
• 2 cloves garlic (or more, taste)
• 20g vinegar (white wine or sherry)
• 110g extra virgin olive oil
• 0.5 teaspoon salt
• 100g breadcrumbs

Method

1. Put the eggs into the bowl and chop 2 seconds / Speed 4. Remove and reserve.
2. Next, put the ham in the bowl and press the Turbo 4 or 5 times.
3. Check the size and if you want it to be chopped more finely, press the Turbo 3 or 4 times more. The time depends on how hard the ham is. Remove from the bowl and reserve.
4. Without washing the bowl, add the garlic, tomatoes and salt 30 seconds / Speed 5.
5. Add the bread and vinegar 30 seconds / Speed 5 and 2 minutes / Speed 10. The time will depend on the quality of the tomatoes.
6. Running on Speed 5, a pour the oil, little by little, onto the lid, without removing the MC, until it has finished emulsifying.
7. Finally, pour the salmorejo into a dish and refrigerate, until you are ready to serve.
8. A few minutes before, decorate with the ham and the eggs. Serve very cold.

Recipe source

• Translated and adapted from a recipe by Thermo Recetras under Creative Commons-CC BY-NC-SA 2.5 ES

Chef's notes

If you wish, you can use 1.5 kg tomatoes and increase the other ingredients in proportion.

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