Salmorejo à la fraise

• 1/2 Kg of tomatoes (ripe tomatoes recommended)
• 1/4 Kg of strawberries
• 200 g of bread (preferably from the day before)
• 1-2 cloves of garlic
• 4 slices of Serrano ham
• 4 quail eggs
• Chorizo pepper pulp
• Strawberry vinegar
• Olive oil
• Salt

Step 1

For the strawberry salmorejo recipe, it is recommended to present the dish with the quail eggs. First we have to prepare them, so the first step is to cook the eggs for 5-10 minutes in boiling salted water. Once they have boiled long enough, drain them, cool them with water and peel them when they are not burnt. Set aside.

Step 2

Take the bread and cut it into small pieces. To prepare the salmorejo as well as possible, soak the bread in water for a while. While the bread is in the water, prepare the strawberries. Wash them well, then dry them and remove the stalk. Cut them into 2-3 pieces each. Set them aside.

Step 3

Take the tomatoes and wash them as well. Once they are dry, remove the stalk and chop them as much as possible. In the blender jug, combine the tomatoes with the strawberries and add the garlic. Peel it beforehand and if you want, remove the germ from the centre to prevent it from stinging so much. Also add the chorizo pepper pulp, vinegar and salt to taste. With all of these in the blender container, start blending the ingredients.

Step 4

In this step we can add the bread to our strawberry salmorejo recipe. Drain it to remove the water and add it all to the blender jug. Blend all the ingredients again and use the olive oil at the same time to emulsify the salmorejo. The key to all salmorejo recipes is to achieve the right texture. If it is too thick, add some water and continue blending.

Step 5

Strawberry salmorejo is best enjoyed cold. You can leave it in the fridge for a while to get the level of freshness you want. When it is time to serve, use the slices of ham and quail eggs. You can prepare each plate of salmorejo separately and, in each one, add the diced egg and the ham in small strips. Now it is ready to enjoy!