Salmorejo with honey and chili
Gazpacho exactly to our taste: spicy, creamy, and with character. Served with boiled eggs and Serrano ham, this refreshing appetizer quickly becomes a complete meal!
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Ingredients
From Oliviers & Co
From the market:
1.5 kg large, ripe organic tomatoes
200 g white bread, not too dry
2 boiled eggs
8 extra thin slices of Serrano ham
1 clove of garlic
Salt, pepper
Method
Wash and chop the tomatoes, peel the garlic and remove the germ. Place everything in a blender.
Add the basil olive oil, honey & chili vinegar, a few pinches of salt, and blend. Roughly tear the bread by hand and add the pieces to the blender.
Let the bread soak for 30 minutes. Blend again until you get a smooth and creamy consistency.
Add 2 generous pinches of Espelette chili powder. Season with salt to taste. Refrigerate.
Serve in bowls, drizzled with a little summer olive oil.
On a separate plate, arrange the quartered boiled eggs and slices of Serrano ham.
Bon appétit!