Cordoban Salmorejo

Ingredients

• 800 g tomates pera muy maduros
• 200 g pan de telera o miga del día anterior
• 120 ml aceite de oliva virgen extra
• 1 cucharada vinagre de Montilla (o de vino)
• al gusto sal
• para servir jamón serrano picado y huevo duro rallado

Method

1. Base. Blend the chopped tomatoes until fine. Add the bread in pieces and let it soak 10 minutes.
2. Blend. Blend bread and tomato with the salt and vinegar into a dense, homogeneous cream.
3. Oil. Add the olive oil in a thin stream with the blender running, until it emulsifies and the cream lightens a shade.
4. Serve. Cold, with chopped jamón and grated egg on top. In Córdoba it's drunk from a glass.