Roasted tomato Salmorejo soup with Ham
Roasted tomato Salmorejo soup with Ham
Recipe

Roasted tomato Salmorejo soup with Ham 

4
Difficulty
Ingredients

40g CINCO JOTAS Iberian ham 

For the gazpacho

1kg Tomato

1 Garlic clove

70g Bread

10ml Extra virgin olive oil

Sherry vinegar (to taste)

Salt (to taste)

1 boiled egg

Preparation
For the roasted tomato

Place tomatoes and garlic on a baking sheet,  with salt and a little oil. Roast for 40 minutes at 190 ºC.

Once roasted, remove the garlic and tomato and mash together with the other ingredients. Strain and cool.

Final touches and presentation

Place the cold soup with Cinco Jotas Iberian ham dices into a bowl together with the chopped boiled egg.