Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Light in Colour Olive Oil La Española Light in Colour Olive oil bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil flavoured White Truffle La Española Extra Virgin Olive Oil flavoured white truffle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background

Salmorejo with jamón ibérico

Andalucía

Salmorejo with jamón ibérico

Salmorejo is a Spanish cold soup that you can also enjoy as a dip. Served with tasty jamón ibérico ham and boiled egg, salmorejo is the perfect dish for those hot summer days where quick, refreshing and delicious cuisine is the order of the day.

Serves

4

Preparation time

5 minutes

Cooking time

15 minutes

Allergens

Ingredients

  • 200g of stale white bread, crusts removed and cut into cubes
  • 750g of ripe and mellow tomatoes, roughly chopped
  • 1 clove garlic
  • 250ml La Española Extra Virgin Olive Oil Mild Flavour
  • 3 tbsp sherry vinegar
  • Salt and freshly ground black pepper

To serve:

  • La Española Extra Virgin Olive Oil Medium Flavour, to drizzle
  • 50 g of Jamón ibérico de bellota 
  • 1 boiled egg, chopped
  • Crusty bread

Directions

  1. Place the bread in a large bowl and pour enough cold water over it to cover. Leave to soak for 3-4 minutes.
  2. Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, La Española Extra Virgin Olive Oil Mild Flavour olive oil and sherry vinegar. Blend until you have obtained a thick and smooth texture. Season to taste.
  3. Pour into bowls and serve with a drizzle of Extra Virgin Olive Oil Medium flavour, slices of Ibérico ham and chopped egg.
  4. Serve with chunks of bread for dipping.



Keep Updated