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
Duncan Stewart ❤️❤️❤️❤️❤️
Duncan Stewart ❤️❤️❤️❤️❤️