With the arrival of summer, the most traditional recipe of this time of the year is established in practically every home in the country: salmorejo. Taking advantage of the quality and flavor of tomatoes during the summer season, and that the heat invites us to prepare fresh meals, this Andalusian recipe is ideal, as long as it is accompanied by some slices of 100% Iberian acorn-fed ham from César Nieto.

Ingredients:

1 kilo of ripe tomatoes

200 grams of bread (if it is from the day before, the better)

125 ml extra virgin olive oil

1 packet of hand-sliced 100% Iberian acorn-fed acorn-fed ham

1 clove garlic

1 boiled egg (optional)

Salt to taste

First, we prepare the tomatoes, washing them and removing the hard parts. Once this is done, we chop them and put them in a large bowl (where we will prepare our salmorejo) and crush them with the blender and then add the chopped “stale” bread, so that it is impregnated with the tomato and softens for several minutes. Meanwhile, remove the central part of the garlic and add it to the bowl, together with the salt and blend again with the blender. A trick to give creaminess to the salmorejo is to add the oil while whisking the mixture. Once we have reached the ideal point of our salmorejo we put it in the refrigerator at least 1 hour before serving it, it has to be cool to combat the heat wave!

The most special moment is when we serve the salmorejo at the table accompanied by the boiled egg in small pieces and some slices of 100% Iberian acorn-fed ham. Our recommendation is to opt for sliced by machine or sliced by hand (you can find them in our online store and receive them at home in 24-48 hours), since the cut is ideal for this type of recipes, they can be sliced unevenly or in the size that our guests like best.

Enjoy your meal!