SALMOREJO

is a kind of

salad purree

Very typical in the Antequera region.
4 ripe peeled tomatoes
1/4 litre of best olive oil
3 soup spoons of vinegar
100grams of bread soaked in cold water
6 hard boiled eggs
Tin of tuna fish or diced spanish ham (serrano)
2 cloves of garlic
Make it like this.....
Mash the tomatoes and garlic with a little salt.
Add the soaked bread and mix together to form pulp.
To this mixture gradually add the oil working at it until a fine paste has formed.
Add the vinegar and tip out mixture onto a large flat serving dish
Cover with chopped up egg/tuna and/or ham.
Your Salmorejo is ready to serve.(chilled)
The local folk use a mortar and pestle to mash, but a liquidizer will do.

EN BLANCO thats fishy