Y Viva España
Give a Hampshire twist to the speedy Spanish supper, Salmorejo
• 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,
• 1 large hard-boiled egg,
• A handful baby
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