Prep time
130 mins
Cooking Time
5 mins
Serves
4
Ingredients
For the soup:
50g one-day-old bread
3 tablespoons white wine vinegar
500g ripe washed tomatoes, skin on
2 tins MSC certified anchovy fillets in oil - drained
1 clove garlic, peeled
1 pinch of salt
½ cup Spanish extra virgin olive oil (plus, a little extra to garnish)
3 hard-boiled eggs, peeled and finely diced
50g Spanish Iberico ham, finely chopped
For the toast:
4 long red peppers
8 thin slices of baguette
8 marinated anchovies
50g one-day-old bread
3 tablespoons white wine vinegar
500g ripe washed tomatoes, skin on
2 tins MSC certified anchovy fillets in oil - drained
1 clove garlic, peeled
1 pinch of salt
½ cup Spanish extra virgin olive oil (plus, a little extra to garnish)
3 hard-boiled eggs, peeled and finely diced
50g Spanish Iberico ham, finely chopped
For the toast:
4 long red peppers
8 thin slices of baguette
8 marinated anchovies
Method
For the salmorejo soup:
1. Tear up the bread and soak in vinegar for 5 minutes, or until soft. Add the soft bread and tomatoes to a food processor and mix until smooth.
2. Add 1 tin of anchovy fillets (drained), garlic, and salt and mix again until smooth.
3. With the mixer running, slowly add the olive oil and mix until combined.
4. Cover and refrigerate for at least 2 hours.
For the toast:
1. Blacken peppers under the grill, then seal in a food bag to steam until cool. Once cool, rub or peel off the skin from the peppers, de-seed, and cut into wide strips.
2. Lightly toast the baguette on both sides and spread a spoonful of salmorejo onto the toast, followed by a slice of pepper and a marinated anchovy.
To serve:
1. Pour the salmorejo into small bowls and garnish with diced eggs, small pieces of Iberico ham, two anchovy fillets and a drizzle of olive oil. Serve with the toast.
1. Tear up the bread and soak in vinegar for 5 minutes, or until soft. Add the soft bread and tomatoes to a food processor and mix until smooth.
2. Add 1 tin of anchovy fillets (drained), garlic, and salt and mix again until smooth.
3. With the mixer running, slowly add the olive oil and mix until combined.
4. Cover and refrigerate for at least 2 hours.
For the toast:
1. Blacken peppers under the grill, then seal in a food bag to steam until cool. Once cool, rub or peel off the skin from the peppers, de-seed, and cut into wide strips.
2. Lightly toast the baguette on both sides and spread a spoonful of salmorejo onto the toast, followed by a slice of pepper and a marinated anchovy.
To serve:
1. Pour the salmorejo into small bowls and garnish with diced eggs, small pieces of Iberico ham, two anchovy fillets and a drizzle of olive oil. Serve with the toast.