Salmorejo cold soup

This dish is very popular in Spain, as it perfectly refreshes in the summer heat. The soup is made from tomatoes, bread and, of course, garlic with olive oil.

Ingredients

• Eggs 2 jokes
• Tomatoes 8 pieces
• Baguette 1 piece
• Salt taste
• Wine vinegar taste
• Garlic 1 clove
• Olive oil 240 ml
• Prosciutto or jamon taste

Directions

1. Boil the eggs hard-boiled for about 10 minutes and cool.
2. Make cruciform cuts on the tomatoes. Dip them in boiling water for 30 seconds, then put them in ice water for the same amount.
3. Opt for juicy, medium-sized tomatoes.
4. Remove the tomatoes from the water and peel them, remove the place where the stalk is attached.
5. Separate the crumb from the crusts.
6. Grind the tomatoes with a blender for 30-40 seconds. Mix with breadcrumb and let sit for 5 minutes.
7. Season the tomato mixture with salt, drizzle with vinegar, add garlic and one egg. Whisk again until smooth.
8. Pour in the oil a little at a time and continue whisking until everything is well mixed.
9. Leave the prepared soup in the refrigerator for 30 minutes. Sprinkle with chopped egg and prosciutto or jamon before serving.