Salmorejo

Ingredients

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• Salad Tomatoes Salad Tomatoes 5 5
• Wheat Bread Wheat Bread 2 slices 2 slices
• Extra Virgin Olive Oil Extra Virgin Olive Oil 250ml
• Garlic Garlic 1 clove 1 cup
• Table Salt Table Salt pinch 1 Clove
• Organic Eggs Organic Eggs 2 pinch
• Emmental Cheese Emmental Cheese 30g 2
• Balsamic Vinegar Balsamic Vinegar 1 tbsp 30g

Instructions

1. 1.For best results use ripe tomatoes and 1-2 day old bread
2. 2.Cut the tomatoes (peel off the skin of the tomatoes if they are not ripe enough) and add them to your blender. Blend at high-speed for about 30 seconds until the tomatoes are pureed.
3. 3.Add the pieces of bread to the blender. You can experiment with how much you add, as this is how you change the texture. I use about 2 slices of bread minus the crusts. Let the bread soak in the tomato juice for about 5 minutes.
4. 4.Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
5. 5.Add the olive oil little by little.
6. 6.Keep it in the fridge for at least 10 - 15 minutes. Right after taste the soup and adjust levels of salt, vinegar and oil.
7. 7.Boil the eggs, peel them and add them together with the cheese on top of the salmorejo. Bon appetit!

Nutritional Information

• Calories:
  1340
• Fat:
  138g
• Sodium:
  445mg
• Carbs:
  21g
• Sugar:
  5g
• Protein:
  17g