Salmorejo from Cordoba with extra virgin olive oil
- 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
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).