Salmorejo Dip
A silky chilled tomato and bread dip with garlic, sherry vinegar, olive oil, chopped egg, and savory ham for scooping with toast.
Prep 10 min · Total 1 hr 25 min · Makes about 4 cups
Ingredients
- 4 cups packed torn rustic white bread, preferably day-old and slightly stale
- 4 cups warm water
- 1 pound roma tomatoes, peeled, halved, and seeded
- 1 medium garlic clove, peeled
- 1/3 cup extra virgin olive oil
- 2 tablespoons Sherry vinegar
- Kosher salt and freshly ground black pepper
- 1 hard-boiled egg, coarsely chopped
- 2-3 slices thinly sliced Ibérico or Serrano ham, finely diced
Directions
- Put the bread in a medium bowl and pour the warm water over it. Leave it alone for 15 minutes, then drain it well and press out the extra moisture.
- Add the soaked bread, tomatoes, garlic, oil, and vinegar to the bowl of a food processor with a steel blade. Blend until the mixture is smooth, pausing as needed to scrape the sides so everything gets incorporated. Add salt and pepper to taste.
- Spoon the dip into a container, cover it, and refrigerate until cold, about 1 hour. Move it to a serving dish, scatter the hard-boiled egg and ham over the top, and serve with toasted bread.