• 1h

225 g stale bread
2 garlic cloves
1.5 kg ripe tomatoes
200 ml Andorinha Extra Virgin Olive Oil
1 tablespoon of vinegar
0.5 tablespoon of salt
100 g Jamon Serrano
3 hard-boiled eggs


Cut the jamon into squares, place them on a frying pan and let them dehydrate a little, without getting burned.
Set aside.
Boil the eggs.
Once cooked through, cut them into squares (the size of your choice).
Reserve them.
Peel the tomato, cut it in four and put it in a blender with the other ingredients (except for the olive oil) and blend.
Gradually, add the oil.
When it reaches a creamy consistency, let it chill in the fridge.
In a deep dish, place the salmorejo.
On top of it, place the dehydrated jamon and the cut hard-boiled eggs.
Serve cold

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