Salmorejo with Iberian ham is one of the most typical summer dishes. It is refreshing, cool and light, and, in addition, it provides us with many nutrients thanks to its high content of vegetables, used as a base to prepare this dish.
TOTAL TIME: 15 min
- ½ kg Ripe red tomatoes
- 2 Garlic cloves
- 4 Slices of bread
- 30 ml Vinegar
- Extra virgin olive oil
- 100 of thinly sliced Jamón Bellota Ibérico
2. Peel the garlic cloves. A trick is to remove the germ from the inside so that the taste does not regurgitates.
3. We add the tomato, cut into small cubes and add a little salt.
4. We incorporate the bread crumbs that we have carved from the slices and we add the 30 grams of vinegar.
5. We beat everything crushing it well until the result is a very fine cream. We will be adding a thin thread of oil while we beat it at maximum power. Thus, we will obtain a well emulsified and brightly colored salmorejo. Then we strain it through a chinois or a strainer and place it in the refrigerator to serve it very cold.
6. Prepare the ham slices. If you have the whole piece bone-in at home, cut about 6 thin slices for your salmorejo.
If you buy the sliced ham, remember to take the sachet out of the refrigerator about 30 minutes before consuming it. It must be at room temperature to have the right flavor and texture.
7. Add the ham slices to the plate and...ready! Refresh yourself with the tastiest and most original salmorejo with Iberian Jamón.