Salmorejo-Chilled Bread and Tomato Soup

Cook Time 20 minutes + 3 hrs chilling time

Servings 6


1 kg ripe tomatoes

200g 2 day old rustic bread, such as pasta dura

125ml extra virgin olive oil

1 clove garlic

10g salt

3 hard boiled egg,  whites chopped

100g jamon Serrano, chopped

olive oil for drizzle


Wash the tomatoes, and roughly chop. Place in a blender and blend to a smooth puree. Pour the puree through a fine sieve over a bowl to remove the seeds and skin. Discard the seeds and skin.

Return the puree back to the blender. Break the bread into small pieces into the blender.

Peel and chop the garlic and add to the blender. Add the olive oil and season with salt. Blend to a smooth puree.  Chill in the fridge for 3 hours.

Pour into bowls and decorate with chopped boiled egg and chopped serrano ham and a drizzle of olive oil.


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