Salmorejo with sugared almonds Priorat Natur

Peel the tomatoes by blanching them first. Make a small cross-shaped cut at the base of the tomatoes and immerse them in boiling water for 30 seconds. Take them out and put them in cold water to be able to peel them easily. Once peeled, remove the seeds.

Cut the bread into pieces and place in a bowl. Add the peeled tomatoes, garlic, extra virgin olive oil, vinegar and a pinch of salt. Let stand for about 10-15 minutes so that the bread is well impregnated with all the flavors.

Pass the mixture through the blender until you obtain a very fine and homogeneous cream. If necessary, adjust the texture with a little more olive oil or water. Taste and correct salt if necessary. Put the salmorejo in the refrigerator at least one hour before serving to keep it cool. While the salmorejo is cooling, peel the hard-boiled eggs and cut them into small pieces.

Cut the Iberian ham into small cubes. Reserve the whole sugared almonds. Serve the salmorejo in bowls or deep plates. Garnish each plate with the pieces of hard-boiled egg, the diced Iberian ham and a few Priorat Natur sugared almonds, finishing with a drizzle of extra virgin olive oil. Finish with a drizzle of extra virgin olive oil. Serve chilled and enjoy a perfect combination of flavors and textures.

This salmorejo with Priorat Natur sugared almonds offers a delicious contrast between the creaminess of the dish and the crunchy sweetness of the almonds. Bon profit!

Thank you @mussarafood for this recipe!