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
2 tablespoons Honey and chilli vinegar
From the market:
1.5 kg large, well-ripened organic tomatoes
200g white bread, not too dry
2 hard-boiled eggs
8 extra-thin slices of Serrano ham
1 clove of garlic
Salt, pepper
Instructions
Wash and cut the tomatoes, peel the garlic and remove the germ. Place everything in a blender.
Add the basil olive oil, honey and chilli vinegar, a few pinches of salt, and blend. Roughly break 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 ground Espelette chilli. Season with salt to taste. Place in the refrigerator.
Serve in bowls, drizzled with a little summer olive oil.
On a separate plate, arrange the hard-boiled eggs cut into quarters and the slices of Serrano ham.
Bon appétit!