Light salmorejo with hard-boiled egg

Ingredients

For 1 serving

• Tomatoes3.5
• Bread35 g
• Extra virgin olive oil9 g
• Eggs1
• Garlicto taste
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil over high heat, gently lower the egg in with a spoon and cook it over medium heat for 9 minutes, until firmly set.
2. Meanwhile wash the tomatoes, remove the stalk and chop them; tear up the bread and peel the garlic clove.
3. Blend the tomatoes with the bread, a small piece of garlic and a pinch of salt for a couple of minutes, then drizzle in the extra virgin olive oil with the blender running, until you have a thick, smooth cream; for a velvety texture, push it through a sieve to remove skins and seeds.
4. Chill the cream in the fridge for at least 10 minutes so it thickens and cools.
5. Meanwhile drain the egg, cool it in cold water, peel it and chop it roughly.
6. Serve the salmorejo in a glass with the chopped egg on top.