Salmorejo

A very fresh cream/sauce for the summer as typical as the gazpacho but with even fewer ingredients. You will enjoy having it as a soup or dunking bread in it, you are going to need a lot of bread though.

-1 kg. (½ Lb.) of Ripe Tomatoes.
-200 gr. (0,7 Lb.) Day old bread.
-1 Garlic Clove.
-0,25 litres (8,5 fl.oz.) Spanish Extra Olive Oil.
-Salt.
-Vinegar.
-Jamón Serrano.
-1 Egg.

Put the tomatoes in a bowl full of water and boil them for a short period of time. You will notice the skin of tomatoes breaks, so take them out and let them get cold. Chop the bread and place it on a big plate and pour the olive oil, a little stream of vinegar and a pinch of salt. Peel the tomatoes when they are cool enough to handle chop and put them on top of the bread. Let the bread soak for a while and put all the mix in a blender. Blend till it becomes a fine cream (Depending on if you want it more liquid or thick add more olive oil or more bread). Boil an egg and mince it along with a slice of serrano ham. Present in individual bowls and decorate with a pinch of the minced boiled egg and the serrano ham and a stream of olive oil.

REFRESH YOURSELF!!!