Y Viva Es­paña

Hampshire Life - - Health & Fitness -

Give a Hamp­shire twist to the speedy Span­ish supper, Sal­morejo

INGREDIENTS

Serves: 6

• 1 thick slice stale white sour­dough bread (about 35g with crusts re­moved)

• 1kg ripe plum toma­toes, roughly chopped

• 1 large shal­lot, chopped • 1 gar­lic clove, crushed • 1½ tbsp cider vine­gar • 100ml cold-pressed rape­seed oil, plus ex­tra to serve

• 60g dry-cured ham,

finely chopped

• 1 large hard-boiled egg,

finely chopped

• A hand­ful baby

wa­ter­cress leaves

METHOD

the bread into chunks and put it in a mix­ing bowl with the toma­toes, shal­lot, gar­lic and vine­gar. Sprin­kle with salt and black pep­per, then cover and chill for two hours or overnight to soften the bread.

the mix­ture to a liq­uidiser. Blend on medium speed while you trickle the oil in un­til it forms a smooth, thick soup. Taste the soup and ad­just the sea­son­ing with salt and pep­per.

an ex­tra smooth tex­ture, pass the soup through a sieve into a jug, then chill un­til you’re ready to serve.

the soup be­tween six small bowls and gar­nish with ham, egg, wa­ter­cress and an ex­tra driz­zle of oil.

Find your lo­cal mar­ket at hamp­shire­farm­ers­mar­kets. co.uk

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