Salmorejo from Cordoba with extra virgin olive oil

Ingredients

• 3 boiled eggs.
• 1 kg of tomatoes.
• 150 gr. of Serrano ham cut into thin slices.
• 150 gr of sobao village bread crumbs
• 100 ml of extra virgin olive oil
• 1 clove of garlic without a soul
• Salt

Elaboration

Peel the tomatoes and chop them up. Add the breadcrumbs, oil, chopped garlic and salt.

Mix everything with a wooden spoon and let it rest 15′.

Beat everything with the mixer at medium speed.

Serve cold with the ham and egg on top (chopped or scratched).