Salmorejo Soup

Ingredients

• 10 medium tomatoes
• 1 tablespoon salt
• 2 garlic cloves
• 1 tablespoon vinegar
• The soft white crumb of 1 baguette
• 200 ml olive oil
• Parma ham, to serve

Method

1. 1

   Score the tomatoes with a small cross at the base and plunge them into boiling water for 60 seconds. Lift them out and cool immediately in iced water. Peel off the skins and remove the cores.

2. 2

   Using a blender, blend the tomatoes on the highest speed until completely smooth. Tear the baguette crumb into small pieces and add them to the blender. Let the mixture rest for 5 minutes to soften the bread.

3. 3

   Add the salt, garlic and vinegar, then blend again until silky. With the blender running at a low speed, slowly drizzle in the olive oil to create a beautifully thick, creamy emulsion.

4. 4

   Serve chilled, topped with delicate slices of Parma ham.