Ingredients

The following ingredients have 4 Servings
  • 1 lb tomatoes (450g - very ripe, vine or other good quality if possible)
  • 1 clove garlic ((small-med))
  • 1 cup cubed bread (66g, day-old white eg baguette/country-style, amount without crusts)
  • 1/2 tsp sherry vinegar
  • 1 pinch salt
  • 3 tbsp extra virgin olive oil
  • 1 hard boiled egg
  • 2 slices serrano ham ((approx, ideally thicker sliced - or can use chorizo as I had here))
  • 1 tsp extra virgin olive oil ((approx))

Instruction

  • Roughly dice the tomatoes and remove any green/tough core. Peel and roughly chop the garlic. Put the tomatoes, garlic, cubed bread, vinegar and salt in a blender or food processor. Blend a minute or two until well broken up and smooth. If the tomatoes are not very juicy, add a little water to make it slightly easier to blend but it should be relatively thick.
  • If you are able to, add the olive oil gradually while the blender is still running. If not, add some at a time then blend. Either way, blend a couple minutes so the mixture is very smooth and looks silky, almost creamy.
  • Chill for around 30 minutes so that the mixture is well chilled. You can also leave it overnight, if this suits better.
  • To serve, divide between two bowls. Dice the hard boiled egg and ham into small pieces and top the two bowlfuls. Drizzle over a little oil and serve.