Salmorejo cocktail from Jaén infused with Picual olive oil essence
Time: Eine halbe Stunde
Difficulty: Fácil
400 gr. of ripe tomatoes, 1 / 2 garlic tooth, salt, 100 gr. hard bread, 1 tablespoon of vinegar, 1 / 2 spoon of sugar, Extra Virgin Olive Oil of Picual variety and for presentation: hard egg and serrano ham.
Preparation
We wash the tomatoes well and mix all the ingredients, beating them until we get a pasty and homogeneous mixture. We passed it through a "Chinese" to avoid grumbling.
We serve with an extra-Picual Virgin Olive Oil jet and can be presented with cooked egg and / or serrano ham.
