Salmorejo (Chilled Tomato Dip)
So the other evening my parents and I were treated to a Spanish feast as cooked by my boyfriend and since the dishes were so delicious, I simply have to share a couple of the recipes with you...
First up is this gorgeous, chilled dip full of the flavours of Spain with fresh tomatoes, garlic and sherry vinegar. It's not dissimilar from a gazpacho but this is best served alongside slices of good ham and bread for spreading and dipping. Perfect at the start of a meal, I urge you to make this ASAP!
Salmorejo (Chilled Tomato Dip)
1 egg
50g white bread
300g ripe tomatoes, roughly chopped
1 garlic clove
6 tbsp olive oil
1 tbsp sherry vinegar
3 ice cubes
salt and pepper
Bring a small pan of water to the boil and boil the egg for 7 minutes. Rinse under cold water and, when cool enough to handle, peel carefully and chop.
Roughly tear up the sliced bread and then put in a food processor or blender with the chopped tomatoes, half the chopped egg, garlic, olive oil, sherry vinegar and seasoning. Add about three ice cubes - this is to keep the mixture nice and cool as blenders can heat up the contents very quickly. It really changes the dish if you don't add the ice so don't be tempted to leave them out! Blend until you have a thick dip with a smooth texture.
Place in a bowl and sprinkle the remaining chopped egg on top. Serve with bread for dipping and slices of jamón Iberico.
First up is this gorgeous, chilled dip full of the flavours of Spain with fresh tomatoes, garlic and sherry vinegar. It's not dissimilar from a gazpacho but this is best served alongside slices of good ham and bread for spreading and dipping. Perfect at the start of a meal, I urge you to make this ASAP!
Salmorejo (Chilled Tomato Dip)
1 egg50g white bread
300g ripe tomatoes, roughly chopped
1 garlic clove
6 tbsp olive oil
1 tbsp sherry vinegar
3 ice cubes
salt and pepper
Bring a small pan of water to the boil and boil the egg for 7 minutes. Rinse under cold water and, when cool enough to handle, peel carefully and chop.
Roughly tear up the sliced bread and then put in a food processor or blender with the chopped tomatoes, half the chopped egg, garlic, olive oil, sherry vinegar and seasoning. Add about three ice cubes - this is to keep the mixture nice and cool as blenders can heat up the contents very quickly. It really changes the dish if you don't add the ice so don't be tempted to leave them out! Blend until you have a thick dip with a smooth texture.
Place in a bowl and sprinkle the remaining chopped egg on top. Serve with bread for dipping and slices of jamón Iberico.
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