Tomato and Garlic Dip

The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and olive oil. Invariably, it's topped with chopped hard-boiled eggs and ham and served with fried eggplant or toasted country bread.

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  • Servings: 6

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  • Ten 1/2-inch-thick slices of white peasant bread
  • 1 pound tomatoes, chopped
  • 1 medium garlic clove, thinly sliced
  • 2 teaspoons sherry vinegar
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 hard-cooked egg, coarsely chopped
  • 2 ounces thickly sliced serrano ham, finely diced

How to make this recipe

  1. Preheat the oven to 350°. On a baking sheet, toast 4 slices of the bread for 8 minutes, or until lightly dried out. Cut off the crusts; cut the toasts into 1/2-inch cubes.

  2. In a blender, puree the tomatoes with the garlic, vinegar and the 1/4 cup of olive oil until smooth. Add the toasted bread cubes and puree until thick and creamy. Season with salt and pepper. Transfer the <em>salmorejo</em> to a bowl and refrigerate until lightly chilled, about 30 minutes.

  3. Preheat a grill pan. Brush the remaining 6 bread slices with oil; grill over high heat, turning, until toasted. Transfer the bread to plates and ladle the <em>salmorejo</em> on top. Garnish with the egg and ham and serve.

Make Ahead

The salmorejo can be refrigerated overnight.

Contributed By Photo © Quentin Bacon Published September 2008

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