Ingredients
| 1.5kg very ripe tomatoes | |
| 300g two-day-old bread, crusts removed | |
| 1 clove garlic, chopped | |
| 150ml extra virgin olive oil (has to be a light flavoured oil, not too peppery) | |
| 3 hard-boiled eggs, whites only, diced | |
| 100g serrano ham, diced | |
| olive oil for drizzling |
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Instructions
| 1. | Wash the tomatoes and chop roughly. |
| 2. | Place in a blender and blend to a smooth purée. |
| 3. | Pour the purée through a fine sieve over a bowl to remove the seeds and skin and discard those. |
| 4. | Return the purée back to the blender. |
| 5. | Break the bread into small pieces and put into the blender. |
| 6. | Add the garlic and olive oil to the blender and season with salt. Blend to a smooth purée. |
| 7. | Pour into bowls. Decorate with diced boiled egg whites, serrano ham and a drizzle of olive oil. |
Food and recipe styling Frank Camorra / Photography Manja Wachsmuth