Succulent Saturdays - Recipe of the Week

Salmorejo Dip via Serious Eats Special equipment: Food processor

Ingredients

serves Makes about 3 cups, active time 15 minutes, total time 30 minutes

  • 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

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