serves
6
prep
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1 kg ripe tomatoes
- 200 g two-day-old rustic bread, such as pasta dura (crust removed)
- 1 clove garlic
- 125 ml extra virgin olive oil
- 10 g salt (about 1½ tsp, or to taste)
- 3 hard-boiled eggs, whites chopped (reserve yolks for other uses)
- 100 g jamon Serrano, chopped
- olive oil for drizzle
Chilling time: 3 hours.
Instructions
- Wash the tomatoes, and roughly chop. Place in a blender and blend to a smooth puree. Pour the puree through a fine sieve over a bowl to remove the seeds and skin. Discard the seeds and skin.
- Return the puree back to the blender. Break the bread into small pieces into the blender.
- Peel and chop the garlic and add to the blender. Add the olive oil and season with salt. Blend to a smooth puree. Chill in the fridge for 3 hours.
- Pour into bowls and decorate with chopped boiled egg and chopped serrano ham and a drizzle of olive oil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
