Córdoba salmorejo with cured ham and egg

Ingredients

For 1 serving

• Tomatoes350 g
• Bread50 g
• Garlic1 clove
• Extra virgin olive oil12 g
• White wine vinegar5 ml
• Eggs1
• Prosciutto30 g
• Mixed salad greens60 g
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook for 9 minutes; cool it in cold water, peel and chop it.
2. Meanwhile wash the tomatoes, straight from the fridge, chop them and blend until liquid. Add the torn bread, garlic, salt and white wine vinegar and leave to soften for 10 minutes.
3. Blend again for a good while, pouring in the extra virgin olive oil in a thin stream with the motor running, until thick, smooth and orange; keep it in the fridge until serving.
4. Cut the cured ham into thin strips and wash the mixed salad.
5. Serve the salmorejo cold topped with the egg and ham, with the salad on the side.