Salmorejo

Name: Salmorejo
Ingredients: 500 g Tomato; 40 g Breadcrumbs; 60 ml Olive oil; 0.5 Garlic clove; 250 ml Water; 9 g Sherry vinegar; Olive oil; 60 g Eel; 3 g Smoked salt; 1 units.items Quail egg (64°C yolk); Pimentón dulce; Leek oil

This refined variation on gazpacho becomes extra rich thanks to olive oil and bread, eel, and a softly cooked egg yolk.An Andalusian classic with a velvety texture and intense tomato flavor.

Ingredients

500gTomato

40gBreadcrumbs

60mlOlive oil

0.5Garlic clove

250mlWater

9gSherry vinegar

Olive oil

60gEel

3gSmoked salt

1units.itemsQuail egg (64°C yolk)

Pimentón dulce

Leek oil

Preparation

Halve the tomatoes and roast them for 60 to 75 minutes at 160°C until lightly caramelized.
Cook the eggs sous-vide at 64°C for about 70 minutes.
Cool them and carefully remove the egg white.
Store the yolks in leek oil and let them cool.
Blend the roasted tomatoes with breadcrumbs, vinegar, and garlic into a smooth mixture.
Gradually add water and then emulsify with olive oil.
Season with salt and chill for at least 1.5 hours.
Serve the salmorejo cold, for example with eel and softly cooked egg yolk.