Salmorejo Amanani Style

Ingredients

• 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

Method

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