Cold thick tomato cream from córdoba

Name: cold thick tomato cream from córdoba
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 thick slices of the Campaign bread; 3 Eggs; 700 g tomatoes; 2 cloves garlic; 1 teaspoon salt; 1 pinch paprika powder mild; 1 pinch cayenne pepper; 100 ml extra virgin olive oil; 4 tablespoons White wine vinegar; 100 g serrano ham (thick slice); 2 twigs parsley

A tasty Spanish recipe. The starter contains the following ingredients: meat, thick slices Pain de Campagne (bread), eggs, tomatoes, garlic, salt, paprika powder mild, cayenne pepper, extra virgin olive oil, white wine vinegar, serrano ham (thick paste) and parsley.

Ingredients

Kitchen Stuff

food processor

Directions

Slices of bread soak in cold water. In the meantime boil eggs in about 10 minutes, startle and let cool. Meanwhile, cross in tomatoes, soak for a few seconds in boiling water, rinse under cold water, skinned, halve, remove seeds and cut tomatoes into cubes. Garlic peel and chop. Cut out bread. In the food processor, puree bread, tomatoes and garlic. Add salt, paprika powder and cayenne pepper. Add mixing oil in thin stream. Mix in vinegar. Let the mixture cool in a refrigerator in approx. 30 minutes (or until use).
Peel eggs and cut into cubes. Cut serrano ham into very small cubes. Chop minced parsley. Create Salmorejo in soup bowls and divide egg, serrano ham and parsley over it. Serve with crispy the Campagne (bread).