Easy recipe Salmorejo Recipe

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two slices (about about eightyg) white, bread (Recipes by ingridients bread) crusts removed onekg ripe tomatoes two garlic cloves about one hundred and twenty-fiveml (one/two cup) extra virgin olive oil two tablespoons white wine vinegar (Recipes by ingridients vinegar) Salt freshly ground black pepper one egg Extra virgin olive oil, extra, to serve one slice prosciutto, finely chopped Crusty, bread (Recipes by ingridients bread) to serveStep one Place the bread (Recipes by ingridients bread) in a bowl and cover with cold water. Salmorejo Recipe. Set aside for two minutes or until soft. Use your hands to squeeze the bread (Recipes by ingridients bread) to remove excess liquid. Step two Use a small sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Salmorejo Recipe. Set aside for about five minutes to lift the skin. Use a slotted spoon to remove the tomatoes from the water. Use your fingers to carefully remove the skin and discard. Cut the tomatoes in half crossways. Salmorejo Recipe. Use a teaspoon to scoop out the seeds and discard. Step about three Place the tomato, bread (Recipes by ingridients bread) and garlic in the bowl of a food processor and process until well combined. Salmorejo Recipe. With the motor running, gradually add the oil in a thin steady stream and process until smooth and creamy. Add the vinegar (Recipes by ingridients vinegar) and process until well combined. Taste and season with salt and pepper. Transfer the salmorejo to a large bowl. Salmorejo Recipe. Cover with plastic wrap and place in the fridge until required. Step about four Place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for seven minutes. Salmorejo Recipe. Drain and cool under cold running water. Salmorejo Recipe. Peel and coarsely chop. Step about five Ladle the salmorejo among serving bowls and drizzle with extra oil. Salmorejo Recipe. Top with prosciutto and egg and serve with crusty, bread (Recipes by ingridients bread) if desired..