Recipes
Date posted: 29/01/2024
Ingredients
| Stale white bread, crusts removed and cut into cubes | 200g |
| Ripe and mellow tomatoes, roughly chopped | 750g |
| Clove garlic | 1 |
| La Española Extra Virgin Olive Oil | 250ml |
| Sherry vinegar | 3 tbsp |
| To serve | |
| La Española Extra Virgin Olive Oil, to drizzle | |
| Jamon iberico de bellota | 50g |
| Boiled egg, chopped | |
| Crusty bread |
Method
The page that you are currently reading is an ad feature
- Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
- Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick and smooth texture. Season to taste.
- Pour into bowls and serve with a drizzle of La Española Extra Virgin Olive Oil, slices of Iberico ham and chopped egg. Serve with chunks of bread for dipping.