Spanish tomato bread with jamón Serrano
These tasty tapas snacks are ready in just 5 minutes, the perfect accompaniment for a drinks party
Salmorejo
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Serves 4
Skip to ingredients
- 2 slices white bread
- 8 large ripe tomatoesroughly chopped
- 1 green pepperdeseeded and roughly chopped
- 3 garlic clovesroughly chopped
- 75ml extra virgin olive oilplus extra for drizzling
- 2-3 tbsp cider vinegar
To serve
- 1 boiled eggfinely chopped
To serve
- ½ red onionfinely chopped
To serve
- 50g Serrano hamchopped
To serve
- ½ green pepperfinely sliced
Nutrition: per serving
- kcal236
- fat20g
- saturates3g
- carbs12g
- sugars7g
- fibre4g
- protein3g
- salt0.2g
Method
step 1
Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
step 2
Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.
