- 1 kilo tomatoes cut in fours
- 200g Bread cut into small pieces
- 2 garlic cloves
- 10g salt
- 150ml Olive Oil
- little warm water to dissolve 1/2 veg cube
- Boiled Egg
- Jamon Serrano chunks
1. Grab a liquidizer and start with the tomatoes, dice them up and blend them together.
2. Once it forms a nice broth, add the oil, garlic, water with cube, bread and salt. Liquidize thoroughly.
2. Served cold decorated with pieces of Spanish Ham and boiled egg
Recipe by Rosemarie Mañasco