One spoonful of salmorejo and you’re instantly in Andalusia: sunshine, ripe tomatoes and tapas to share 🍅☀️ @sebastian_fitarau Ingredients 4 cups peeled, chopped ripe plum tomatoes (800 g) 4 cups stale bread, crust removed and cut into cubes (200 g) ½ garlic clove 1 cup water (250 ml) Extra virgin olive oil, to taste Salt, to taste Black pepper, to taste 2 eggs 2 slices jamón serrano Preparation Remove the crust from the bread, cut it into cubes, and place it in a bowl with the water. Let it soak for about 10 minutes. Meanwhile, peel the tomatoes and cut them into pieces. Transfer the tomatoes to a blender with the soaked bread and the garlic, then blend until smooth. Add the extra virgin olive oil, salt, and black pepper, then blend again until you obtain a thick, creamy mixture. Transfer the salmorejo to the refrigerator and let it chill. Meanwhile, boil the eggs until hard-boiled, then crumble them. Cut the jamón serrano into small pieces. Pour the cold salmorejo into bowls and fin...