Time: Half an hour
Cóctel de salmorejo jienense renegado con esencia picual
Recipe
Ingredients
400 gr. ripe tomatoes, 1/2 clove of garlic, salt, 100 gr. of stale bread, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, Picual variety Extra Virgin Olive Oil and for the presentation: hard-boiled egg and Serrano ham.
Preparation
We wash the tomatoes well and mix all the ingredients, beating them until we get a doughy and homogeneous mixture. We passed it through a "Chinese" to avoid lumps.
We serve with a splash of Picual Extra Virgin Olive Oil and can be served with boiled egg and / or Serrano ham.
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