Appetizers > Spain > Salmorejo >
Salmorejo
Tomato & Bread Puree
3 tomatoes, sliced into quarters
2 TBS extra-virgin olive oil
1 garlic clove
4 slices white bread
1/2 tsp. salt
Add tomatoes to a food processor or blender; process on high setting until finely minced. Gradually add olive oil in a thin stream; blend in garlic clove and salt. Break up bread slices and gradually blend into tomato mixture until it reaches the consistency of a thin dip. Resulting puree should be salmon pink in color.
Suggestion: Serve garnished with diced ham and hard-cooked eggs.
*Salmorejo image (C) Ralogo (2005). Image released into the public domain by author and copyright holder.
Related Link:
Food Fare Culinary Collection: Savory Spain
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