Salmorejo Amanani Style



  • 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


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