Coming from the Spanish city of Córdoba, salmorejo is made by blending ripe tomatoes and stale bread with olive oil into a velvety, thick purée. Unlike gazpacho, this version contains no cucumber or pepper, and is served topped with chopped boiled egg.
Roughly chop the tomatoes, then soak the bread slices in water and squeeze them out.
Blend the chopped tomatoes, bread, garlic clove, olive oil, vinegar and salt until velvety smooth.
Chill the meze in the fridge for at least 30 minutes, until thoroughly cold.
Finely chop the boiled eggs and scatter them over the salmorejo to serve.
Give the meze a stir right before serving, as a thin layer of olive oil can separate on top while it sits. Allergens: contains wheat (gluten), egg.
If you have time, extend the chilling to a few hours; the longer salmorejo chills, the thicker its texture becomes.
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